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A few days before my oldest son’s twelfth birthday, the element went out of our electric oven. This was during the era when we actually baked birthday cakes instead of stopping by the local bakery and ordering the sugary, themed cakes that are routine today. I considered it part of my vow of motherhood to bake and decorate my boys’ birthday cakes – or any family member, for that matter. Everyone had their favorites, so on your birthday, you had “your” special flavor.
So, what’s a mom to do without a functioning oven?
It was no secret that Andy, the birthday boy, adored his Grandma Stewart’s cherry cream pies . . . and since no oven was required, I announced he would be getting a birthday pie that year. He declared it the best birthday ever. And so began a new tradition—Andy’s birthday PIE.
In honor of Andy’s birthday this week, and because I only bring you the best treats here at the café, here’s the recipe for Cherry Cream Pie. Happy Birthday, Andy!
½ cup lemon juice (Minute Maid frozen, real juice)
1 can Eagle Brand milk
Mix in food processor until very smooth.
Pour into 12-inch graham cracker crust (the extra serving size).
Top with 1 can creamed cherry pie filling.
Refrigerate two hours before serving.