NCAA Baseball Championships:
DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.
Strawberry Cream Cheese Pie
When I was growing up, my mom would ask me what kind of cake or pie I wanted for my birthday, and I would almost always choose this pie, a lemon icebox pie, or German Chocolate cake. This year, my wife asked what dessert I wanted for my 49th birthday and the first thing that came to mind was this Strawberry Cream Cheese Pie. Unfortunately, my mom never wrote down her recipe for the topping, and none of my siblings knew for sure how she did it. But my wife came up with a great approximation from my description. So, while the topping may not be exactly how my mom did it, the pie almost certainly is. I say that because, from what I can tell, this is the recipe Bordon’s used in the 70s to promote two of its products - Eagle brand sweetened condensed milk and Borden’s cream cheese. I want to say this recipe used to be printed on the back of the condensed milk can, though I could be completely imagining that. Perhaps one of you knows. Anyway, here it is, my birthday pie:
Cream Cheese Pie:
1 graham cracker crust or baked pastry pie shell
1 (8 ounce) package cream cheese, softened at room temperature
1-1/3 cups sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
Beat the cream cheese with a mixer on high until fluffy. Continuing with mixer, add the condensed milk, lemon juice, and vanilla until well blended. Pour the filling into the crust and refrigerate for at least three hours. Top with the strawberry topping before serving.
1 pound fresh strawberries, stemmed and chopped
About 3 tablespoons of sugar (to taste)
About 7 oz of strawberry glaze (about half a tub)
Stem and cube the strawberries, cook at medium heat in sauté pan until wilted, add the sugar and heat another minute or two. Add a half tub of strawberry glaze and heat through. Remove from heat and let cool. Once cooled to room temperature, place in refrigerator. Pour topping onto the pie before serving.
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