This is a pull-out recipe card from Family Circle that was published in 1965, I’ve typed it out below along with a scanned copy.

STRAWBERRY PETAL PIE
Circles of jewel-bright berries whirl atop cream-rich filling in golden pastry

Makes 1 nine-inch pie

1/2 package piecrust mix
1 package (3 ounces) strawberry-flavor gelatin
1 package (about 4 ounces) vanilla pudding mix
1 tablespoon sugar
1 3/4 cups half-and-half
1/2 teaspoon vanilla
1 pint strawberries, washed, hulled, and halved

1. Prepare piecrust mix, fit into a deep 9-inch pie plate, bake, and cool, following label directions.
2. Dissolve gelatin, following label directions; chill until as thick as unbeaten egg white.
3. Prepare pudding mix with sugar and half-and-half, following label directions; stir in vanilla. Pour into pastry shell. Chill 1 hour.
4. Arrange strawberry halves, rounded sides up, in circles on top; spoon thickened gelatin over berries. Chill until firm.