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

EASY CHERRY CRUMB PIE

1 egg yolk, slightly beaten
1 KEEBLER Ready-Crust graham cracker pie crust
1 can (30 oz.) cherry pie filling
1/3 cup all-purpose flour
3 tablespoons packed light brown sugar
3 tablespoons butter or margarine, at room temperature
1/2 teaspoon lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground mace

Preheat oven to 400°F. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet about 3 minutes or until light brown. Remove crust from oven. Spoon pie filling into crust. In medium bowl, mix flour, brown sugar, butter, lemon juice and spices with fork until combined. Sprinkle evenly over filling. Bake in 400°F oven, on baking sheet until topping is golden and filling bubbles at edges, 30 to 35 minutes. Cool on wire rack before cutting. Makes 6 servings.

This promo recipe from Pet-Ritz was clipped from packaging of some kind and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CHOCOLATE SILK PIE

PET-RITZ Pastry Piecrust Shell
1/2 cup soft Butter or Margarine
3/4 cup Sugar
two 1-oz. squares unsweetened Chocolate, melted
1 teasp. Vanilla
2 Eggs
1 cup Whipping Cream, whipped and sweetened
2 Tablesp. finely cut FUNSTEN Pecans

Have baked piecrust shell ready. Beat butter or margarine in 1 1/2-quart bowl of electric mixer at low speed until smooth and creamy. Beat in sugar gradually until fluffy. Mix in chocolate and vanilla. Beat in eggs, one at a time, beating 3 to 5 minutes after each addition. Spoon into shell. Chill 2 hours, or until firm. Top with whipped cream and pecans.

These two promo recipes from Keebler and Johnston’s pie crusts were clipped from labels and found in a large collection, date unknown. They’re basically the same recipe (using different ready-made pie crusts), though there is a slight difference in the amount of sweetened condensed milk. I’ve typed both below along with scans of the clippings.

CHERRY CREAM CHEESE PIE

1 – 15 oz. can Sweetened Condensed Milk (Not evaporated milk)
1 – 8 oz. pkg. Cream Cheese
1 tsp. Vanilla Extract
1/3 cup freshly squeezed Lemon Juice
1-21 oz. can Cherry Pie Filling
1 Johnston “Ready-Crust”

Soften cream cheese and beat until fluffy. Add milk slowly while beating. Add lemon juice and beat. Pour filling into crust. Chill several hours and then top with cherries.

CHERRY CREAM CHEESE PIE

1 (6 oz.) KEEBLER Ready-Crust Graham Cracker Pie Crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup lemon juice, fresh or bottled (NOT lemon extract)
1 tsp. vanilla
1 (21 oz.) can cherry pie filling

Let cream cheese stand at room temperature until softened. In medium bowl, beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla until well mixed. Pour into crust. Chill 3 hours, until firm and then top with cherry pie filling. Makes 1 pie.

This promo recipe was clipped from a box of JELL-O and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

OLD-FASHIONED DOUBLE CHOCOLATE CREAM PIE

2 packages (4-serving size) JELL-O Brand Chocolate Flavor Pudding and Pie Filling
3-1/2 cups milk
1/2 cup chocolate chips*
2 tablespoons butter or margarine
1 baked 9-inch pie shell, cooled

Or use 3 squares BAKER’S Semi-Sweet Chocolate, chopped

Combine pie filling mix, milk, chocolate chips and butter in saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell and chill 3 hours. Garnish with thawed COOL WHIP Non-Dairy Whipped Topping and sprinkle with grated chocolate or chocolate curls, if desired.

This promo recipe slip from Kroger was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Strawberries
KROGER SUNRISE FRESH RECIPE

STRAWBERRY PIE PRONTO

2 baskets California strawberries
1 jar (10 ounce) or 1 cup strawberry jelly, melted; or 1 cup strawberry jam; OR 1 cup or 1/2 can strawberry pie filling
1 pie shell (8 or 9-inch), baked
Whipped cream or topping

Mix strawberries and jelly, jam or pie filling. Pile into pie shell. Decorate edge with whipped cream. Serve at once.

Variation: Strawberry filling will make 12 (3-inch) tarts. Use packaged tart shells or your own.

Note: May be made ahead and stored in refrigerator, but do not decorate with whipped cream until serving time. Most whipped toppings will not hold. The berries and glaze hold up very well. Shell can be pastry or crumb, packaged or home-made.

This recipe pullout card from Family Circle magazine was found in a large collection, date marked is 1965. I’ve typed it below along with scans of the card (both sides).

CRISSCROSS CHERRY PIE
DESSERTS–Pie

Nutmeg makes this popular treat just that much better

Bake at 400° for 40 minutes…makes 1 nine-inch pie

Plain Pastry (recipe below)
2 cans (about 1 pound, 6 ounces each) cherry-pie filling
1/2 teaspoon nutmeg
2 tablespoons melted butter or margarine

1. Prepare pastry. Roll out half to a 12-inch round; fit into a 9-inch pie plate; trim overhang to 1/2 inch.
2. Combine remaining ingredients in a large bowl; spoon into shell.
3. Roll out remaining pastry to a rectangle, 12×8; cut lengthwise into 10 strips. Weave strips over filling to make a crisscross top; trim overhang to 1/2 inch; turn under, flush with rim; flute edge.
4. Bake in hot oven (400°) 40 minutes, or until pastry is golden and juices bubble up. Cool completely on a wire rack before cutting.

PLAIN PASTRY (for Crisscross Cherry Pie)
DESSERTS–Pie

Recipe makes enough for a 9-inch lattice-top or double-crust pie

2 cups sifted flour
1 teaspoon salt
2/3 cup shortening
3 to 4 tablespoons cold water

1. Sift flour and salt into a medium-size bowl; cut in shortening with a pastry blender until mixture is crumbly.
2. Sprinkle water over, a tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves side of bowl clean.

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

Chocolate Crunch Ice Cream Pie
(Makes one 9-inch pie)

Roll your pie and coffee into one spectacular of a dessert–a chocolate crunch shell mounded with scoops of coffee-flavored ice cream.

1/4 cup semisweet chocolate pieces
2 tablespoons butter or margarine, melted
2/3 cup coconut, toasted
2/3 cup oatmeal, toasted
1/4 cup finely chopped nuts (optional)

Coffee Ice Cream:

1 quart vanilla ice cream, softened
3/4 to 1 1/2 teaspoons instant coffee powder

Melt chocolate pieces and butter over hot water. In bowl, combine coconut, oatmeal, and nuts. Add chocolate mixture. Press firmly in a 9-inch buttered pie plate. Freeze 30 minutes.

To make coffee ice cream, combine softened vanilla ice cream with coffee powder till well blended. Spoon into pie shell. (If mixture is too soft, return to freezer before spooning into shell.) Freeze till firm, about 2 or 3 hours, or overnight.

For easier cutting, dip bottom of pie plate in hot water for a few seconds.

This is a promo recipe card from Rice Chex cereal that was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Orange Ambrosia Pie
Heavenly

Filling

3 to 4 oranges, peeled and cut into small pieces (2 1/2 cups)
1/2 cup and 1/3 cup sugar
1 cup orange juice (approximately)
3 tablespoons cornstarch
1 package (3 oz.) cream cheese, softened
1/4 teaspoon ground ginger
1 tablespoon milk
1/4 to 1/2 cup flaked coconut

Chex Crust

4 cups Rice Chex cereal crushed to 1 cup
1/4 cup packed brown sugar
1/4 teaspoon ground ginger
1/3 cup butter or margarine, melted

To prepare Filling, mix orange pieces and 1/2 cup sugar. Set aside while preparing Chex Crust (recipe below).

Drain syrup from oranges. Add enough orange juice to make 1 1/2 cups. In medium-size saucepan combine cornstarch and remaining 1/3 cup sugar. Add orange juice. Cook and stir over medium heat until very thick and clear. Cool to lukewarm. Combine cream cheese, ginger and milk. Spread on bottom and sides of crust. Stir orange pieces into sauce. Turn into crust. Sprinkle with coconut. Chill at least two hours or until sauce is set. For easy serving, set pie plate in warm water for 1 minute before cutting.

Chex Crust: Preheat oven to 300°. Butter 9-inch pie plate. Combine Rice Chex crumbs, sugar and ginger. Add butter. Mix thoroughly. Press evenly onto bottom and sides of pie plate. Bake 10 minutes. Cool completely.

Makes 6-8 servings.