1950 PUMPKIN PIE

Date Nut Parfait pie from Jello and Pillsbury 1952

1951 MAGIC LEMON MERINGUE PIE

1967 King Midas Flour

COOKY SUNDAE PIE 1960

1953 BROWN DERBY BLACK BOTTOM PIE

1955 PIXIE PIE

Fried Pies with Ballard Biscuits (1961)

1952 Baker's coconut pie crust

1952 STRAWBERRY PARFAIT PIE (A&P advertisement)

PEACHES AND MARSHMALLOW CREAM PIE

This recipe is from an early 1970’s ladies club cookbook.

INGREDIENTS

9 inch graham cracker crust

25 large marshmallows

1/3 cup milk

1 cup heavy cream

6 peaches, peeled and cut up

DIRECTIONS

Fill crust with peaches.

Melt marshmallows with milk over low heat and allow to cool.

In the meantime, whip the heavy cream

Then combine the cooled marshmallow mix with the heavy cream and pour over the peaches.

Refrigerate for 3 hours.

CREAMY PUMPKIN PIE

INGREDIENTS

1 CUP CANNED PUMPKIN

½ CUP COLD MILK

LARGE PACKAGE VANILLA FLAVOR PUDDING MIX

1 TEASPOON PUMPKIN PIE SPICE

8 OUNCE COOL WHIP (3 ½ CUPS)

READY MADE GRAHAM CRACKER PIE CRUST

DIRECTIONS

Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixing bowl. Blend with wire whisk or low speed electric mixer for about 1 minute. Fold in 2 ½ cups of whipped topping.

Spoon into crust and freeze until firm, about 4 hours. Top with remaining whipped topping and serve.

BLACK FOREST PIE

INGREDIENTS

3 ½ cups Cool Whip

Prepared graham cracker crust

1 cup cold milk

Small package chocolate pudding

1 cup cherry pie filling

DIRECTIONS

Spread 1 cup of cool whip on bottom of the pie crust.

Combine milk and pudding mix in medium bowl, blend with mixer at low speed for 1 minute. Fold in 1 ½ cups cool whip, spread over cool whip in bottom of crust.

Spread rest of the cool whip over top of pudding, leaving a 1 inch border and forming a depression in the center of the cool whip. Spoon pie filling into the center and chill for at least 2 hours.