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.

Creamy Chocolate Pie

Prepare 1 pkg (4 1/2 oz) Jello Chocolate Instant Pudding as directed on package, using only 1 c. milk. Blend in 1 1/2 c. thawed Cool Whip and 1/4 c. chopped nuts. Spoon into a cooled baked 8″ pie shell. Garnish with 1/2 c. Cool Whip. Sprinkle with additional nuts if desired. Chill at least 1 hr.

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.

Chocolate Pie

1 c. sugar
3 tbsp. cocoa
3 tbsp. flour
2 c. milk
pinch salt
3 egg yolks
1 tsp vanilla
lump of butter

Cook, pour in baked pie shell and cover with meringue.

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.

Chocolate Funny Cake Pie
350°F oven

1 – 9 inch unbaked pie shell

1/2 c. sugar, 1/4 c. powdered cocoa, 6 Tbsp. water, & 1/4 tsp. vanilla
Mix together. Pour into pie shell.

1 cup sugar, 1/4 cup butter or margarine, softened
Cream together until smooth and fluffy.

1/2 cup milk, 1 egg
Mix together.

1 cup all-purpose flour, 1 tsp. baking powder.
Combine; add alternately with milk-egg mixture to sugar-butter mixture; blend.

1/2 tsp. vanilla
Add to batter, blend well. Pour into pie shell.

Bake in 350°F oven 35 minutes.

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.

French Silk Chocolate Pie

Cream 1/2 c butter and gradually add
3/4 c. sugar and mix well and add
1 square (1 oz) choc. melted & cooled
1 tsp vanilla

Add 2 eggs — 1 at a time & beat 1 min.

Pour into
1 baked pie shell

Chill for 1 to 2 hours.

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.

Chocolate Party Pie

1 baked pie shell

Mix together:

1/2 c sugar
1 envelope unflavored gelatin
1/8 tsp salt

Add 1 1/4 c. milk
1 c. or 6 oz. of chocolate bits.

Heat until gelatin & chocolate is dissolved and add 1 tsp vanilla & let congeal (mound on spoon) & then add 1 c. whipping cream – whipped

Garnish – topping for chocolate pie

1 c. whipping cream (soften 1/2 tsp unflavored gelatin in 2 Tbsp cold water & add to cream)
2 Tbsp. conf. sugar
1/2 tsp vanilla

This recipe was written on an index card and found in a large collection, date unknown. One side of the card has the pie shell recipe, the other side has the custard filling recipe. I’ve typed both below along with scanned copies of both sides.

Pie Shell

6 c flour
2 c lard

Cut lard into flour (should be like corn meal)

Break 1 egg in measuring cup and finish filling cup with cold tap water. (now add salt if desired).

Mix and add to flour mixture & work to form a ball. Do not add more water unless absolutely necessary. Do not work more flour in.

Makes 6 large shells.

Custard Pie
375° for 30 to 40 min.

(Use deep pie pan) 9″ shell

4 eggs, beat thoroughly with electric beater.

Add 3/4 c. sugar & beat till dissolved.

Add 1/2 tsp vanilla and 1/2 tsp lemon extract, beat.

Add 3 c. scalded milk, cooled slightly and stir. – Dash of nutmeg.

Pour into pie shell.

If knife comes out clean pie is done.

Do not put in refrigerator or pie will get watery–also too hot an oven or too much sugar may make it watery.

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

Pineapple Cream Cheese Pie

Blend 1/3 c sugar – 1 Tblsp. cornstarch. Add 9 oz can crushed pineapple (do not drain). Cook stirring constantly until thick & clear. Cool.

Blend 1/2 lb cream cheese & 1/2 c sugar, 1/2 tsp. salt. Add 2 eggs, one at a time, mixing well. Blend in 1/2 c milk & 1/2 tsp van.

Spread pineapple mixture over bottom unbaked pie shell.

Pour in cheese mixture.

Bake 1 hour 350° oven.

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.

Fresh Peach Custard Pie
375°F for 30-40 min.
or till knife inserted in center comes out clean

9″ unbaked pie shell
3 c. fresh sliced peaches
1 c. light cream – (scalded)

Combine:

2/3 c. sugar – 1/4 tsp. salt and 2 Tbs. flour

Add:

2 beaten eggs and the light cream.

Pour over peaches.

Top with 1/2 tsp. ground nutmeg.

Bake.