This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Lemon Torte

3 egg whites
1 tsp vanilla
3/4 t cr of tartar
1 c sugar
16 crushed soda crackers
1/2 c nuts
1 envelope Dream Whip according to directions
1 3 oz pkg cream cheese
toasted coconut

Beat eggs till foamy – add vanilla & cr of tartar. Beat till stiff. Beat in sugar & fold in cracker crumbs & nuts. Spread in buttered 8×12 pan & bake 35″ at 325. Cool.

Prepare topping & beat in softened cream cheese. Spread half on crust. Spread lemon pie filling over this & rest of cheese whip mixture. Lastly cocoanut. Oven brown.

This recipe was typed onto a lined index card and found in a large collection, date unknown. It’s quite stained so it must have been a favorite. I’ve typed it below along with a scanned copy.

Lemon Meringue Pie (Summit)

Grated rind and juice of 1 1/2 large lemons, 1 1/2 cups sugar, 3 tablespoons of cornstarch, 1/4 teaspoon of salt, 3 egg yolks.

Mix thoroughly in the order given in top of a double boiler, then add 1 1/2 cups boiling water and 2 tablespoons butter and cook for 15 minutes.

Cool mixture and put in a pie shell which has been previously baked and cooled. Cover with a meringue made of the egg whites and 3 tablespoons of sugar, 1/2 teaspoon baking powder, and 1/2 tsp vanilla. Place under hot flame.

This recipe was written on a slip of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Grasshopper Pie

1 1/2 cups chocolate wafer crumbs
1/4 cup melted butter

4 cups miniature marshmallows
1/2 cup milk
1/4 c white creme de cacao
1/4 c green creme de cacao (RecipeCurio note: green creme de menthe?)

2 cups whipping cream (whipped)
Chocolate curls

Combine crumbs & butter, mix well. Press into bottom & sides of 9″ pie plate. Cook until set. Cool.

Combine marshmallows & milk in 2 qt. bowl. Cook until marshmallows melt. Stir until completely melted. Let cool slightly. Blend in liqueurs. Let cool completely.

Fold in all but 1/2 cup whipped cream.

Spoon into crust.

Garnish with remaining cream.

Sprinkle with chocolate curls.

Refrigerate until firm.

Serve chilled.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Banana Cream Pie

Cookie Crumb Crust

1/3 c. butter, melted
1 1/4 c. vanilla wafers
dash of cinnamon

Roll cookies until fine. Mix with butter. Pat mixture evenly into 9″ pie plate. Chill before adding filling.

Cream Filling for Banana Cream Pie

3/4 c. granulated sugar
1/3 c. flour
dash of salt
2 egg yolks mixed with 3 – 4 T. corn starch

If you have a blender use it to mix the above ingredients. Then add slowly 3 c. warm milk.

Place over medium heat and stir constantly until thick. After the filling thickens continue stirring and cooking for another 5 minutes. Remove from heat.

Add 1 1/2 T. butter. Cool.

When cool, add 1 1/2 t. vanilla. Chill for several hours in refrigerator. Beat with a mixer to remove lumps. Place a layer of bananas and a layer of filling alternately until shell is full. Use 3-4 bananas.

Top with whipped cream or a meringue.

Serve chilled.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy. Updated: I just found this recipe printed on packaging from Philadelphia Brand Cream Cheese so this originated from them…scanned copy at bottom.

Sunny Banana Pie

1 9 in. graham cracker crust

2 bananas
1 8 oz. pkg. cream cheese
2 c. milk
1 3 1/4 oz. pkg. instant vanilla pudding
Toasted cocoanut

Slice bananas onto graham cracker crust. Gradually add 1/2 c. milk to softened cream cheese, mixing until well blended. Add pudding mix & remaining milk; beat slowly 1 minute. Pour into crust; chill.

Garnish with coconut.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Old Fashion Cream Pie
350° F oven for 1 hour

In a bowl:

1 1/2 c. cream (coffee cream, half & half or whipping cream)

Mix together 1/2 c. granulated sugar, 1 c. brown sugar & 2 heaping Tbsp. flour
1/4 tsp. salt

In another bowl:

1 egg, beaten
1 1/2 c. cream

Put two together and mix well

Add – 1 tsp. melted butter

Pour into 9″ unbaked pie shell

Sprinkle with nutmeg.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

ABBY’S Pecan (or Walnut) Pie
350°

1 cup white corn syrup
1 cup dark brown sugar
1/3 tsp salt
1/3 cup melted butter
1 tsp vanilla
3 whole eggs
1 heaping cup shelled pecans (or walnuts)

Mix–syrup, sugar, salt, butter, vanilla
Add–slightly beaten eggs
Pour–9″ unbaked pie shell. Sprinkle nuts over filling.

Bake 45 min — 350°

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Graham Pecan Pie

3/4 c pecans
1 c graham crackers (about 12)
3 egg whites
1 c sugar
3 egg yolks
1/2 t BP
1/2 t vanilla
1/2 t cinnamon

(Top: 1/2 c whipping cream; 1 T pwd sugar)

Beat whites stiff & gradually add 1/3 c. sugar.

Beat yolks & add rest of sugar.

Stir crumbs – nuts, BP., cinnamon & vanilla in egg yolks. Fold in whites. Bake.

9 in. pie plate 30″ at 350. Reserve some nuts for garnish with whipped cream.