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

PUMPKIN PIE

1 Keebler Graham Cracker Ready-Crust brand pie crust
1 large egg yolk, slightly beaten
3 large egg yolks, slightly beaten
1 1/2 cups canned pumpkin
2/3 cup sugar
1/2 teaspoon salt
1 1/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 1/4 cups undiluted evaporated milk

Preheat oven to 375°F. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven.

Combine 3 egg yolks, pumpkin, sugar, salt and spices. Gradually add evaporated milk. Mix well. Pour into crust; bake on baking sheet for 10 minutes. Reduce heat to 350°F and continue baking for 45 minutes, or until knife inserted near center of pie comes out clean. Cool before serving. Garnish if desired.

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

RASPBERRY-TOPPED LEMON PIE
Makes 1 pie

1 (10-ounce) package frozen red raspberries in syrup, thawed
1 tablespoon cornstarch
3 egg yolks*
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup ReaLemon Lemon Juice from Concentrate
Yellow food coloring, optional
1 (6-ounce) packaged graham cracker crumb pie crust
Whipped topping

Preheat oven to 350°. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear. In medium bowl, beat egg yolks; stir in Eagle Brand, ReaLemon and food coloring if desired. Pour into crust; bake 8 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Top with whipped topping. Garnish as desired. Refrigerate leftovers.

*Use only Grade A clean, uncracked eggs

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

STRAWBERRY CHEESE PIE

Makes one 9-inch pie

1 (9-inch) baked pastry shell or graham cracker crumb crust
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 quart fresh strawberries, cleaned and hulled
1 (16-ounce) package prepared strawberry glaze, chilled

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in ReaLemon and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with strawberries and desired amount of glaze. Refrigerate leftovers.

This is a promo recipe clipping from Keebler that was clipped from a magazine and found in a large collection, it’s dated 1983. I’ve typed it below along with a scanned copy.

Lemon Meringue Pie, with a twist.

A Keebler Ready-Crust Graham Cracker pie crust makes it delicious.

Lemon Meringue Pie
(Makes 1 Pie)

1 package (4-serving size) lemon pudding and pie filling
3/4 cup sugar
1 3/4 cups water
3 eggs, separated
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tartar
1 Keebler Ready-Crust Graham Cracker pie crust

Preheat oven to 425° F. Combine pie filling mix, 1/2 cup of the sugar and 1/4 cup of the water in medium saucepan; blend in egg yolks and remaining water. Cook over medium heat, stirring frequently, until mixture comes to a full bubbling boil. Remove from heat; stir in lemon juice and grated lemon rind. Cool filling 5 minutes, stirring twice. Place crust on baking sheet; pour in filling. In deep narrow bowl, beat egg whites and cream of tartar until foamy. Gradually beat in remaining sugar, 1 tablespoon at a time. Continue beating until sugar is dissolved and meringue is stiff. Spread meringue over pie filling, carefully sealing to edge of crust. Bake until meringue is light brown, 5 to 6 minutes. Cool at least 4 hours before serving. Garnish with a twist of lemon peel.

This promo recipe for 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.

APPLE CHEESE CRUMB PIE

PET-RITZ Pastry Piecrust Shell
can or jar MUSSELMAN’S Apple Pie Filling (about 1 lb. 5 oz.)
1/2 cup Flour
1/4 cup firmly packed Brown Sugar
1/4 cup soft Butter or Margarine
3/4 cup grated Cheddar Cheese

Turn on oven and set at 375 (high moderate). Pour pie filling into unbaked shell. Mix flour, brown sugar and butter or margarine with a pastry blender in a 1 1/2-quart bowl until crumbly. Stir in cheese. Sprinkle over top of filling. Bake on cooky sheet 35 to 40 minutes, or until brown. Serve warm or cool.

This is a promo recipe clipping from PET-Ritz for its ready made pie shells that was clipped from a magazine, date unknown. I’ve typed it below along with a scanned copy.

Easy Summer Recipe from Pet-Ritz

Quick ‘n Easy way to perfect pies. Light, flaky pie crusts every time with oven-ready Pet-Ritz Frozen Pie Crust Shells and a delicious topping of Pet Non-Dairy Whip.

Strawberry Glacé-Pie

1. Bake and cool 1 PET-RITZ Pie Crust Shell.
2. Wash and hull 1 quart fresh Strawberries. Cut up 1 cup berries.
3. Mix 1 cup Sugar and 3 tablespoons Corn Starch in 2-qt saucepan. Stir in 1 cup Water gradually until smooth. Add cut-up berries. Cook and stir over medium heat until thick and clear. Stir in few drops Red Food Color. Cool.
4. Stir in remaining berries, saving 1/4 cup for garnish. Pour into PET-RITZ Pie Crust Shell. Chill until firm, about 3 hours.
5. Garnish with PET Whip Topping and berries. Serves 6.

This recipe was clipped from a magazine and found in a large collection, date unknown. It’s likely a promo piece for Keebler since its pie crust is one of the required ingredients. I’ve typed it below along with a scanned copy.

DUTCH APPLE PIE

1 Keebler Graham Cracker Ready-Crust pie crust
1 large egg yolk, slightly beaten
5-1/2 cups sliced, cored, peeled cooking apples
1 tablespoon lemon juice*
1/2 cup sugar
1/4 cup light brown sugar, firmly packed
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup all-purpose flour
1/4 cup sugar
1/4 cup light brown sugar, firmly packed
1/3 cup butter or margarine at room temperature

*Omit lemon juice if apples are very tart.

Preheat oven to 375°F. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven. Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust. Mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling, about 50 minutes. Cool on wire rack. Serve at room temperature. Serves 8.

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

Surely we must have an apple pie. Have you made a chiffon apple pie?

Apple Chiffon Pie

1-4 cup cold water
1-4 cup boiling water
1 1-2 strained stewed apples
1-3 cup sugar
2 tablespoonfuls lemon juice
2 eggs
1-4 teaspoonful grated lemon rind
1-4 teaspoonful salt

Mix together boiling water, strained apples, sugar, salt, lemon rind and beaten egg yolks and cook over boiling water until mixture thickens slightly. Remove from fire. Soften gelatin in cold water. Add to hot mixture, stir until dissolved, add lemon juice. Cool until it begins to thicken. Fold in stiffly beaten egg whites and pour into a graham cracker crust. Thoroughly chill before serving.

Graham Cracker Crust

1 1-2 cups graham cracker crumbs
1-3 cup powdered sugar
1-2 cup melted butter

Crush crackers and mix with butter and sugar, pat firmly into pie pan. Place pie pan in refrigerator or cold place. Allow to stand several hours, then fill. It may also be baked for 10 minutes in a moderate oven before chilling.

Here’s new topping for an apple pie.

Cut the top crust with a doughnut cutter. Place rings next to each other on the filling and when pie is half baked, stick marshmallows into the holes in the top and finish baking.