Recipes and Cooking Desserts & Baking Pies Pear Pie Chef Makes Vintage BHG Pear Cheese Pie Recipe Watch Alexis deBoschnek recreate a retro pear cheese pie from a 1950s Better Homes & Gardens cook book. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process and Katlyn Moncada Katlyn Moncada Instagram Katlyn Moncada is the associate food editor at BHG.com, sharing food news and tutorials on becoming better home cooks. She is a writer and editor with nearly a decade of experience in digital media, photography, and video production. Learn about BHG's Editorial Process Published on November 21, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 35 mins Total Time: 1 hrs Servings: 12 Yield: 1 pie Jump to Nutrition Facts Jump to recipe In this episode of Then & Now chef Alexis deBoschnek tackles a retro pear cheese pie recipe from a 1950s edition of a Better Homes & Gardens Cook Book. When thinking of what a pear cheese pie could be, the chef thinks of a dessert plate in France or a classic apple-cheese pie. Contrary to the name, though, the type of cheese in this vintage dessert is cream cheese rather than a more savory variety. The finished pear pie cuts nicely for the chef and the meringue looks perfect. Surprisingly, deBoschnek's first bite turns out to be more light and airy than a dense, cheesecake-like treat. And if you're worried about using canned pears in this recipe, the chef assures the soft pears "totally hold up" and are not overcooked. Ingredients 2 cups canned pear halves, drained 1 crust graham cracker crust (9-inch) 2 large egg yolks, beaten 8 ounces cream cheese 1 cup sour cream 1/2 tsp grated lemon peel 1 tsp lemon juice 1/2 cup sugar 1 tbsp all purpose flour 1/2 tsp salt 1/2 tsp nutmeg 2 large egg whites 1/4 tsp cream of tartar 1/4 cup sugar Directions Shirley Cheng Slice pears into graham-cracker crust. Combine egg yolks and softened cream cheese; beat until smooth. Blend in sour cream, lemon peel, and juice. Combine sugar, flour, salt, and nutmeg; add to cheese mixture; mix well. Pour over pears. Bake at 375ºF about 25 minutes or until just set. Beat egg whites with cream of tartar until frothy. Gradually add sugar, beating until stiff peaks form. Spread meringue over filling, sealing to edges of crust. Continue baking 10 minutes longer or until meringue is golden brown. Rate it Print Nutrition Facts (per serving) 263 Calories 15g Fat 28g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 263.1 % Daily Value * Total Fat 15.2g 20% Saturated Fat 6.9g 35% Cholesterol 76.8mg 26% Sodium 256.8mg 11% Total Carbohydrate 28.2g 10% Dietary Fiber 1g 4% Total Sugars 19.2g Protein 4.4g Vitamin D 0.2mcg 1% Vitamin C 0.7mg 4% Calcium 51.2mg 4% Iron 0.7mg 4% Potassium 121.9mg 3% Fatty acids, total trans 0.2g Vitamin D 9.9IU Alanine 0.2g Arginine 0.2g Ash 1g Aspartic acid 0.4g Caffeine 0mg Carotene, alpha 0.7mcg Choline, total 49.2mg Copper, Cu 0.1mg Cystine 0.1g Energy 1101.3kJ Fluoride, F 0.1mcg Folate, total 20.7mcg Glutamic acid 0.7g Glycine 0.1g Histidine 0.1g Isoleucine 0.2g Leucine 0.4g Lysine 0.3g Methionine 0.1g Magnesium, Mg 10.8mg Manganese, Mn 0.2mg Niacin 0.6mg Phosphorus, P 79.3mg Pantothenic acid 0.4mg Phenylalanine 0.2g Phytosterols 0.1mg Proline 0.3g Retinol 99mcg Selenium, Se 7.5mcg Serine 0.3g Starch 5.5g Theobromine 0mg Threonine 0.2g Vitamin E (alpha-tocopherol) 0.7mg Tryptophan 0g Tyrosine 0.2g Valine 0.2g Vitamin A, IU 361.5IU Vitamin A, RAE 100.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg Vitamin K (phylloquinone) 4.2mcg Water 74.4g Zinc, Zn 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.