Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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desserts, pies

Cherry Cheese Pie

Source: Bordens advertisement
Mom's Black Book
URL: http://recipes.nalbone.us

Servings: 8

Preparation Time: 10 minutes

Ingredients

  • 8 ounces cream cheese, softened
  • 14 ounces sweetened condensed milk
  • 1/3 cup lemon juice
  • 21 ounces cherry pie filling, chilled
  • 1 teaspoon vanilla extract
  • 1 graham cracker pie crust, 9 inch

Directions

  1. Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
  2. Pour into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.
  3. Blueberry: Omit cherry pie filling. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or frozen unsweetened blueberries; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly.
  • Cranberry: Omit cherry pie filling. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 minutes. Cool 15 minutes. Spread over pie. Chill thoroughly.
  • Fresh Fruit: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Brush fruit with light corn syrup if desired.
  • Ambrosia: Omit cherry pie filling. Combine 1/2 cup Smucker's® Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan; cook and stir until thickened.
  1. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly.

Yield: 1 9-inch Pie

Copyright: Bordens

Per Serving (excluding unknown items): 495 Calories; 22g Fat (38.7% calories from fat); 8g Protein; 70g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 324mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 4 Fat; 4 1/2 Other Carbohydrates.

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