This recipe article was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

A Summer Fruit-Cream Pie

A failure-proof fruit cream pie, going through the season with strawberries, raspberries, cherries, blackberries, peaches, is a valued addition to the home cook’s bag of culinary tricks. The creamy smooth filling needs no cooking so is a special boon on warm summer days.

The crust can be made of pastry or, if you just don’t want the oven heated at all, you may choose a cookie-crumb crust. Remember that a crumb crust should be thoroughly chilled before pouring in the filling. It may be made of graham cracker crumbs, ginger snaps or vanilla wafers.

A good way to crumb the crackers or cookies is to roll them with a rolling pin between two sheets of waxed paper. Mix with softened butter or margarine and press firmly and evenly into the pie pan and then chill thoroughly–for at least three-quarters of an hour–in the refrigerator before putting in the filling. From a cup and a quarter to a cup and a half of fine crumbs are mixed with a quarter cup of very soft butter or margarine for an eight- or nine-inch pie.

The creamy pie filling has perfect cutting consistency. If you don’t know the recipe already you will want to keep it for future use. It’s good with sliced bananas when summer fruits are gone.

FRUIT CREAM PIE

1 1/3 cups (15-oz. can) sweetened condensed milk
1/4 cup lemon juice
1 cup fruit
1/2 cup cream, heavy
2 tablespoons confectioners’ sugar
Baked pie shell (9-inch)

Blend together condensed milk and lemon juice. Stir until mixture thickens. Fold in fruit. Pour into baked pie shell. Chill before serving. Garnish with cream whipped with two tablespoons confectioners’ sugar.