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.

Seafoam Pie
Delicately Tinted, Lime-flavored

Light, fluffy seafoam pie is guaranteed to make a colorful splash at an autumn luncheon party. The delicately-tinted, lime-flavored filling, studded with drained canned fruit cocktail, is heaped into a baked pie shell. This is a glamorous, easy-to-make party dessert, thanks to convenient canned fruit cocktail, a bright combination of peaches, pears, seedless grapes, pineapple and cherries.

Seafoam Pie

1 (1 lb. 14 oz.) can fruit cocktail
1/4 cup sugar
1/2 teaspoon salt
1/3 cup cornstarch
1 1/2 cups fruit cocktail syrup
2 egg yolks
1 tablespoon grated lime rind
1/3 cup lime juice
2 tablespoons butter or margarine
2 drops green food coloring
2 egg whites
1/4 cup sugar
1 baked (9-inch) pie shell

Drain canned fruit cocktail, reserving all syrup. Combine sugar, salt, cornstarch and fruit cocktail syrup in a small saucepan. Cook and stir until thickened and clear. Beat egg yolks slightly; add slowly to hot mixture, beating constantly. Cook and stir one minute. Stir in lime rind, lime juice, butter and food coloring. Set aside to cool. Beat egg whites until stiff. Gradually add 1/4 cup sugar, beating to a stiff meringue. Fold into cooled lime mixture. Then fold in well-drained canned fruit cocktail. Heap lightly into baked pie shell. Chill thoroughly before serving. Makes 1 (9-inch) pie.