This promo recipe from Jell-O and Post Toasties was clipped from cardboard packaging of some kind, likely a box of the cereal. It was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CHOCOLATE PUDDING PIE

4 cups (about) POST TOASTIES Corn Flakes, finely crushed (1 1/4 cups)
2 tablespoons brown or granulated sugar
1/2 teaspoon cinnamon (optional)
1/3 cup butter or margarine, softened
1 package (6-serving size) JELL-O Chocolate Flavor Pudding and Pie Filling*
3 cups milk

*Or use JELL-O Chocolate Flavor Instant Pudding and Pie Filling, prepared as directed on package for pie.

Combine cereal, sugar and cinnamon. Mix in butter. Press firmly on bottom and sides of 9-inch pie pan. Chill 1 hour, or bake at 375° for 5 to 8 minutes and cool.

Mix pie filling mix with milk. Cook and stir over medium heat until mixture comes to a full boil. Cool 5 minutes, stirring twice. Pour into crust. Chill 3 hours. Garnish as desired.

This recipe was printed on the inside of a box of Keyko (vegetable oleo margarine) and was found in a large collection, date unknown. The clipping is in two pieces, I’ve scanned them both and typed out the recipe below.

Keyko Lemon Chiffon Pie

A crumb crust made with KEYKO adds to temptingness of this favorite pie. You will find the crust easy to make.

CRUST

1 Cup Graham Cracker Crumbs
1/4 Cup Sugar
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Salt
1/4 Cup Melted KEYKO

FILLING

1 Tablespoon Gelatin
1/4 Cup Cold Water
3 Eggs, separated
1/2 Cup Sugar
1/4 Teaspoon Salt
1/3 Cup Lemon juice
1 Teaspoon Grated Lemon Rind

Roll out graham crackers, (Zwieback can be used as well) with rolling pin to form fine crumbs. Combine these with sugar, spices and salt. Add melted KEYKO, blending thoroughly. Rub pie plate (8 or 9 inch) with KEYKO. Line with crumb mixture, pressing firmly to fit plate. If mixture fails to hold together satisfactorily, moisten with 1 Tablespoon water. Bake in moderate oven (350° F.) for about 5 minutes. Cool.

To make filling, soak gelatin in cold water. Blend the egg yolks with sugar, salt and lemon juice. Cook in double boiler or over boiling water with constant stirring until smooth and thick. Stir in dissolved gelatin and grated lemon rind. Set aside in a cool place to thicken. Beat egg whites until stiff. Fold into custard mixture as soon as it is well set. Pour into cooled crumb shell and chill thoroughly before serving.

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

CREAMY COCONUT PIE

1 (6 oz.) KEEBLER Ready-Crust Graham Cracker Pie Crust
1 tablespoon sugar
1/2 cup milk
1 (3 oz.) pkg. cream cheese, softened
1 1/3 cups (about) BAKER’S ANGEL FLAKE coconut
1 (8 oz.) container BIRDS EYE COOL WHIP Non-Dairy Whipped Topping (thawed)
1/2 teaspoon almond extract (optional)

Beat sugar and milk into cream cheese until smooth. Fold in Baker’s coconut. Fold into Cool Whip topping and extract. Spoon into Ready-Crust Pie Crust. Freeze until firm, about 4 hours. Let stand at room temperature about 15 minutes (or longer for softer texture) before cutting. Store any leftover pie in freezer. Makes 1 pie.

This recipe was clipped from a newspaper and found in a large collection, date marked is 1966. I’ve typed it below along with a scanned copy.

BERRIES FILL CRUMB PIE–Here is a classic dish for late summer, a crumb pie sparked with rich, dark blueberries.

BLUEBERRY CRUMB PIE

Three cups fresh cultivated blueberries
Three-fourth cup sugar
One tablespoon flour
Pinch salt
One-fourth teaspoon grated lemon rind
Pastry for 9-in. pie shell

CRUMB TOPPING

Three-fourth cup fine dry cookie, bread or cake crumbs
One-fourth cup flour
One teaspoon cinnamon
One-eighth teaspoon nutmeg
One-fourth cup softened butter or margarine

Wash fresh cultivated blueberries and drain well. Line a nine-inch pie plate with pastry. Fill shell with fresh blueberries and sprinkle with sugar, flour, salt and lemon rind which have been mixed together. Bake in a preheated hot (450 deg. F.) oven for 10 minutes. Mix together crumb topping ingredients and cover pie with crumbs. Reduce oven to 350 deg. F. and continue baking about 30-40 minutes more.

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

Cherry Cracker Dream

Three egg whites
One cup granulated sugar
18 soda crackers (square kind)
Three-fourths cup chopped nuts
One tsp. vanilla
One tsp. baking powder
One can cherry pie filling
One pkg. whipped topping mix, prepared

BEAT EGG WHITES until stiff, then add sugar, baking powder and vanilla. Crush crackers with hands; mix in crackers and nuts to egg white mixture. Pour into greased square nine-inch pan. Bake in pre-heated 350-degree oven 30 minutes. When cool, spread pie filling on top and spread whipped topping mix on pie filling.

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

IF YOU HAVE never tasted oatmeal pie you’ll want to try this, one of Mrs. Yankello’s specialties. It tastes like pecan pie without the pecans.

Oatmeal Pie

Three eggs, beaten
Two-thirds cup granulated sugar
One cup light brown sugar, firmly packed
Two tbsps. butter
Two-thirds cup flaked coconut
Two-thirds cup quick-cooking oatmeal
Two-thirds cup milk
One tsp. vanilla
Nine-inch unbaked pie shell

COMBINE ALL filling ingredients; pour into unbaked pie shell. Bake in pre-heated 375-degree oven 30 to 35 minutes or until silver knife, inserted in filling two inches from crust, comes out clean.

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

Flaky Pie Crust

Four cups sifted all-purpose flour
One tsp. baking powder
One tsp. salt
One tbsp. sugar
One and three-fourths cups lard or solid vegetable shortening
One egg, beaten
One-half cup cold water
One tbsp. vinegar

IN LARGE mixing bowl, combine flour, baking powder, salt and sugar. With hands work in lard until mixture resembles the size of a pea. Add egg, water, and vinegar, mix at low speed, only until liquid is absorbed. Press into ball, divide, roll out.–Yields two double crust nine-inch pie shells.

This recipe was clipped from a magazine and found in a large collection, date unknown. It’s likely a promo from Eagle Brand milk and ReaLemon since they’re both required ingredients. I’ve typed it out below along with a scanned copy.

CHERRY CHEESE PIE
(Makes one 9-inch pie)

1 (9-inch) graham cracker crumb crust or baked pastry shell
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup ReaLemon Lemon Juice from Concentrate
1 teaspoon vanilla extract
1 (21-ounce) can cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon brand and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with pie filling before serving. Refrigerate leftovers.