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.

Orange Fluff Pie

4 tablespoons flour
1/2 cup sugar
1/2 cup water
1 tablespoon grated orange rind
1 cup orange juice
1 tablespoon lemon juice
2 tablespoons butter
2 egg yolks
12 marshmallows, quartered
2 egg whites, beaten

Mix flour and sugar. Add water gradually and stir until smooth. Cook over hot water 15 minutes, or until thickened; add rind, juices, butter and slightly beaten egg yolks. Cook 2 minutes longer. Remove from heat. Fold in marshmallows, mix until marshmallows have dissolved. Fold beaten egg whites into filling. Pour into baked pie crust or graham cracker crust.

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.

Cranberry Chiffon Pie

1 can (16 ounces) whole cranberry sauce
1 tablespoon lemon juice
1/8 teaspoon salt
1/2 cup boiling water
1 package lemon flavored gelatin
2 egg whites
1/4 cup sugar
1/2 cup chilled heavy cream
1 9 inch baked and cooled pie shell

Combine cranberry sauce, lemon juice and salt in saucepan. Heat to boiling, remove from heat. Pour water over gelatin. Stir until gelatin is dissolved. Add cranberry mixture; blend. Cool and chill in refrigerator until almost set, about 1 to 1 1/2 hours. Beat egg whites until stiff, add sugar gradually. Drop onto chilled cranberry mixture. Beat cream until stiff. Fold with egg white mixture into chilled cranberry mixture. Pour into baked pie shell and chill in refrigerator until set, about 2 hours.

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.

CARROT-PECAN PIE

Smoother texture than traditional pumpkin pie; light, luscious flavor

2 cups thinly sliced carrots (about 6 medium)
1 cup water
Salt
Sugar
2 eggs
1 cup milk (can be undiluted evaporated)
1/4 cup butter or margarine, softened
1/2 teaspoon each nutmeg and cinnamon
1/8 teaspoon ginger
1 unbaked 9-inch pie shell
Sugared Pecans (recipe follows)
Whipped cream (optional)

Put carrots, water and a dash each of salt and sugar in small heavy saucepan. Cover and cook over low heat until very tender, about 30 minutes. Drain if any liquid remains. Whirl in blender until carrots are pureed. In large bowl beat eggs lightly with whisk. Beat in carrot puree, milk, 1/2 cup sugar, the butter, spices and 1/4 teaspoon salt until blended. Pour into pie shell. Top with Sugared Pecans. Bake in preheated 375° oven 45 to 50 minutes or until knife inserted near center comes out clean. Cool completely. Serve with whipped cream. Makes 8 servings.

SUGARED PECANS Melt 1 tablespoon butter or margarine in small saucepan over low heat. Stir in 1 tablespoon packed brown sugar just until melted. Add 1/2 cup pecan halves or pieces. Stir until pecans are coated with the syrup.

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.

Candied Fruit Tartlets

TARTS

Two cups sifted all-purpose flour
One-half cup sugar
One-fourth tsp. salt
One cup butter or margarine
One cup rolled oats (quick or old fashioned, uncooked)
One-half cup water

FILLING

Three-fourths cup sugar
One egg
Two tbsps. butter or margarine, soft
One tsp. vanilla
Dash salt
One cup diced mixed candied fruits
Candied cherries, cut in half

For tarts, sift together flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in oats. Add water, a tablespoon at a time, mixing until dough holds together. Form into ball.

Divide ball into 48 pieces; shape to form balls. To form tart shells, press balls against bottom and sides of small muffin cups about one and three-fourths inches in diameter.

For filling, beat together sugar, egg, butter, vanilla and salt with rotary beater. Stir in candied fruits. Place about one scant teaspoonful filling into each tart shell. Top each with candied cherry half.

Bake in pre-heated 325-degree oven about 30 minutes or until golden brown. Cool about 15 minutes before removing from muffin cups.–Yields 4 dozen.

NOTE: If you don’t have enough muffin pans to bake all of the tarts at one time, cover dough; let stand at room temperature until ready to use.

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.

A CRISP MERINGUE shell, brimming with a tart-sweet lemonade filling is a classic and refreshing dessert for a summery day.

The pie takes only two eggs, which do double duty in the crust and in the filling, plus economical frozen lemonade and evaporated milk.

Be sure to make the meringue shell well ahead so that it can be cooled properly before filling, perhaps even the night before as the recipe indicates.

SHELL

Two egg whites
One-half tsp. lemon juice OR one-fourth tsp. cream of tartar
Two-thirds cup sugar

Beat egg whites until foamy. Add lemon juice or cream of tartar. Beat until egg whites hold a soft peak. Add sugar, one tablespoon at a time, beating well after each addition. Beat until meringue is glossy and very stiff.

Spread meringue to depth of about one-half inch over bottom of eight-inch pie plate. Pile remaining meringue around inside edge of plate, building shell about an inch higher than rim of plate.

Bake in preheated 275-degree oven one hour. Turn off heat; let remain in oven one hour longer.

For a whiter meringue shell, place in preheated 400-oven, turn off heat and let remain undisturbed in oven overnight. Cool shell thoroughly before filling.

FILLING

One env. unflavored gelatin
One-half cup sugar
One-eight tsp. salt
Two egg yolks
One-half cup water
Six-oz. can frozen concentrated lemonade, thawed
One-fourth tsp. yellow food coloring
One cup evaporated milk
One tbsp. lemon juice

In small saucepan mix gelatin, sugar and salt. Blend in egg yolks. Gradually stir in water. Cook and stir over very low heat until gelatin is dissolved and mixture is smooth and thickened, about eight to 10 minutes. Remove from heat.

Stir in thawed, undiluted lemonade and food coloring. Chill until mixture begins to thicken.

Meanwhile, chill evaporated milk in ice cube tray until it is partially frozen. When gelatin mixture has thickened to consistency of unbeaten egg white, whip milk until it is stiff and will hold a peak. Add lemon juice and whip to blend.

Fold in lemonade mixture lightly but thoroughly. Chill until mixture begins to set; then spoon into meringue shell. Chill until set, about three to four hours. If desired, garnish with thin slice of lemon and mint sprigs.

Yields 6-8 servings.

This recipe was clipped from a newspaper and found in a large collection, marked date is 1987. I’ve typed it below along with a scanned copy.

For a new way to enjoy one of the South’s favorite treats, try New Orleans Praline Pie. This cool, creamy dessert captures the flavor of the French Quarter in an easy-to-make recipe.

A ready-to-use refrigerated pie crust from Pillsbury gives the recipe “from scratch” quality, without the extra time and effort. Topping the flaky crust is a crunchy mixture of pecans and brown sugar.

The pie’s cream cheese filling gets its praline-style flavor from the addition of brown sugar, lemon, vanilla and an accent of brandy extract.

NEW ORLEANS PRALINE PIE CRUST

15-oz. pkg. Pillsbury All Ready Pie Crusts
1 teaspoon flour
3/4 cup chopped pecans
1/4 cup firmly packed brown sugar
2 tablespoons margarine or butter, softened

FILLING

2 (8-oz.) pkg. cream cheese, softened
1/2 cup firmly packed brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1 teaspoon brandy extract, if desired
2 eggs

TOPPING

1 cup whipping cream
1/4 cup firmly packed brown sugar
Chopped or whole pecans

Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining pie crust for later use.) Heat oven to 425F. In small bowl, combine 3/4 cup pecans, 1/4 cup brown sugar and margarine until crumbly. Sprinkle in bottom of pie crust-lined pan. Bake at 425F. for 7 minutes or until lightly browned and brown sugar mixture is slightly melted. Set aside.

In large bowl, combine all filling ingredients; beat at medium speed until light and fluffy. Carefully spread over partially baked filled crust. Bake at 425F. for an additional 20 to 25 minutes or until filling is set and light brown around edges. Cool; refrigerate 1 hour. In small bowl, beat cream until stiff peaks form. Add 1/4 cup brown sugar; blend at low speed until thoroughly combined. Spoon or pipe over cooled filling. Garnish with pecans. Refrigerate an additional 2 hours or until serving time. Store in refrigerator. 8 to 10 servings.

TIP: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.

Generic term: refrigerated pie crusts

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

Strawberry-Glazed Pie

Pastry

1-1/3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup Crisco
2 to 3 tablespoons cold water

Preheat oven to 425°. Combine flour and salt in mixing bowl. Cut in Crisco with pastry blender or 2 knives until mixture is uniform (mixture should be fairly coarse). Sprinkle with water, 1 tablespoon at a time; toss lightly with fork. When all water has been added, work dough into firm ball. Press into flat circle with smooth edges. Roll out on lightly floured surface into a circle about 1/8 inch thick and about 1-1/2 inches larger than inverted 9-inch pie plate. Gently ease dough into pie plate, taking care not to stretch dough. Trim 1/2 inch beyond edge of plate. Fold under to make double thickness around rim. Flute edge of pastry as desired. Prick bottom and sides of shell with fork. Bake at 425° 10 to 15 minutes or until lightly browned. Cool.

Filling

1 cup water
1/4 cup strawberry jelly
One-half of a 3-ounce package strawberry gelatin dessert (scant 1/4 cup)
2 packages (3 ounces each) cream cheese, softened
1 tablespoon sugar
2 tablespoons orange juice
1 quart fresh, whole strawberries, rinsed and hulled

Heat water and jelly in small heavy saucepan over high heat until mixture comes to a boil and jelly is melted. Add gelatin; stir until dissolved. Chill in refrigerator or bowl of ice water until mixture mounds slightly when dropped from a spoon, about 1 hour to 1 hour 15 minutes. Beat cream cheese. Add sugar and orange juice; beat until fluffy. Spread over bottom of cooled crust. Arrange berries, pointed ends up, over cheese layer. Spoon thickened glaze over berries. Chill several hours or overnight. Top each serving with a dollop of whipped cream, if desired.

ONE 9-INCH PIE

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.

Amazing Pie

*2 cups milk
*1 cup sugar
*1 1/2 tsp. vanilla
*1/2 cup pancake mix
*4 eggs
*1/4 cup oleo
*1 tsp. cinnamon

Blend in blender for 3 minutes. Pour in greased 9″ pie pan. Bake 40 minutes at 350°. After pie has cooled, top with 1 package of instant pudding, any flavor of your choice, prepared according to package directions.