Pies — dessert Feed

Libby's Famous Pumpkin Pie Recipe

This is my go-to pumpkin pie recipe.

Though this ad is from 1987, according to Very Best Baking, Libby's Famous Pumpkin Pie Recipe has been featured on Libby's pumpkin labels since 1950.

Libbys pumpkin pie vintage recipe

Libby's Famous Pumpkin Pie
Recipe from 1987 Libby's advertising

2 eggs, slightly beaten
1 1/2 cups Libby’s solid-pack pumpkin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 1/2 cups (12-oz. can) evaporated milk
1/4 tsp. cloves
1 9-inch unbaked pie shell

Preheat oven to 425˚F. Mix filling ingredients in order given. Pour into pie shell. Bake 15 min. Reduce temperature to 350˚F and continue baking for 45 min. or until knife inserted into center of filling comes out clean.

Cool completely. Garnish, if desired, with whipped cream.

Makes one 9-inch pie.

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I've always gotten best results by making my pies using glass (Pyrex, actually) pie plates. 

Turns out, I'm not the only one.

According to kitchn, "Glass takes its time to heat and heats evenly which makes it a perfect candidate for virtually any pie you're making."

 

Recipe via Click Americana
Image via James Vaughan


Two pies from the 80s

If there's one thing I've learned it's that recipes that call for Cool Whip and instant pudding mix are ALWAYS delicious.

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Both recipes are from the above 1987 ad.

Black Forest Pie

3 1/2 cups (8 oz.) thawed Cool Whip
1 Keebler Ready-Crust Graham Cracker Pie Crust
1 cup cold milk
1 pkg. (4-serving) Jell-O Chocolate Instant Pudding and Pie Filling
1 cup cherry pie filling

Spread 1 cup of Cool Whip on bottom of pie crust. Combine milk and pudding mix in medium bowl. Blend with wire whisk or electric mixer (low speed) for 1 minute. Fold in 1 1/2 cups Cool Whip. Spread over Cool Whip that's on bottom of pie crust. Spread remaining Cool Whip over top, leaving a 1-inch border and forming a depression in the center of the Cool Whip. Spoon cherry pie filling in the center. Chill at least 3 hours. Garnish with melted chocolate, if desired.

 

Creamy Pumpkin Pie

1 cup canned pumpkin
1/2 cup cold milk
1 pkg. (6-serving) Jell-O Vanilla Instant Pudding and Pie Filling
1 tsp. pumpkin pie spice
3 1/2 (8 oz.) thawed Cool Whip
1 Keebler Ready-Crust Graham Cracker Pie Crust

Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixer bowl. Blend with wire whisk or electric mixer (low speed) for 1 minute. Fold in 2 1/2 cups of the Cool Whip. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining Cool Whip.

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 I miss the 80s. I was in my 20s and had the most beautiful wardrobe I will ever own thanks to a FABULOUS Loehmann's in Swampscott, Massachusetts. 

What were you doing in the 80s?

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If you're unfamiliar with Loehmann's, it was a women's discount designer clothing store with the most amazing fashions at equally amazing low prices. The chain went downhill in the 90s and closed for good a few years ago.

 Image via Found in Mom's Basement


Cherry Pie

Cherries aren't in season, but you're in luck. This recipe calls for jarred fruit.

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Rhapsody in Cherry
Pie recipe from 1990 Crisco advertising

Crisco Crust: Use 9" pie plate. 2 cups all-purpose flour, 1 tsp. salt, 3/4 cup Crisco shortening, 5 tbsp. cold water

Sour Cherry Filling: 2/3 cup sugar, 1/2 tsp. cinnamon, 4 tbsp. cornstarch, 1 1/2 cup cherry juice, 2 cans (1 lb. each) red tart cherries packed in water and 1 cup liquid, 1 1/2 tbsp. Crisco shortening, 1 tbsp. vanilla extract

For Crust: Preheat oven to 425˚F. Mix flour, salt in bowl. Cut in Crisco until blended to form pea-size chunks. Sprinkle water, 1 tbsp. at a time. Toss lightly with a fork until dough forms ball. Divide dough into 2 parts. On lightly floured surface, roll 1 crust 1/8 inch thick, into circle 1 1/2 inch larger than inverted pie plate. Ease dough into pie plate; trim even with plate.

For Filling: Combine sugar, cinnamon and cornstarch in saucepan. Add cherry juice; cook until thick and bubbly. Stir and boil 1 minute. Add cherries; cook for 1 minute, or to second boil. Remove from heat; add Crisco shortening and extract. Spoon into prepared pastry. Roll top crust. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust; flute.
Bake at 425˚F for 15 minutes. Reduce temperature to 350˚F; continue baking for 25 minutes.

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 Before:

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After:

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1953 Chocolate Brownie Pie

 It's a pie, it's a brownie, it's the amazing Chocolate Brownie Pie!

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Chocolate Brownie Pie
Recipe from 1953 Gold Medal advertising

Preheat oven to 375˚.

Make pastry for 9-inch one crust pie; recipe is below. 

Melt together over hot water (like this) 2 squares unsweetened chocolate and 2 tbsp. of butter.

Beat together thoroughly with a rotary beater 3 large eggs, 1/2 cup sugar, the chocolate mixture (add this in slowly so the heat from the mixture doesn't cook the raw eggs), 3/4 cup dark corn syrup and 3/4 cup pecan halves.

Pour into the dough-lined pan. Bake 40 to 50 minutes just until set. Serve slightly warm, or cold, garnished with ice cream or whipped cream.


One Pie Crust

Mix together 1 1/3 sifted flour and 1 tsp. salt.

Pour into measuring cup but don't stir 1/3 salad oil and 3tbsp. cold whole milk. 

Then pour all at once over flour.

Stir until mixed. Press with hands into smooth ball. Flatten slightly. Place between 2 sheets of waxed paper (12" square). Roll out gently until dough circle reaches the edges of the paper. Peel off paper. If dough tears, mend without moistening by pressing edges together — or by pressing a scrap of dough lightly over the tear. Lift paper and dough by top corners; they will cling together. Place paper side-up in 9-inch pie pan. Carefully peel off paper. Gently ease and fit dough into pan. Build up fluter edge.

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 Look at these adorable aprons from an old Sears catalog. So cute, it'd be a shame to spill something on them. I would have been afraid to wear them in the kitchen.

Aprons 

Recipe via livejournal
Image via Flickr


Time for pie

If I make a pie, my husband will eat it for breakfast.

I, on the other hand, will eat it for breakfast, lunch, dinner and snacks until it's gone.

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Old-Fashioned Apple Pie
Old recipe from a 1960s Pillsbury recipe booklet

Prepare pastry for two-crust pie as directed on package of Pillsbury pie crust mix. Fit bottom crust loosely into 9-inch pie pan.

In a small bowl, combine and set aside:
   3/4 to 1 cup sugar (depending on the sweetness of the apples)
   2 tbsp. flour
   1 tsp. grated lemon rind
   1/2 tsp. ground cinnamon
   1/4 tsp. salt

Arrange 6 cups of pared and sliced apples (6 medium) in closely packed layers in pastry-lined pan, sprinkling cinnamon-sugar mixture over each layer.

Sprinkle 1 tbsp. lemon juice over apples. Dot with 2 tbsp. of butter.

Roll out remaining dough. Cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute.

Bake at 450˚F for 10 minutes, then lower temperature to 375˚ and bake for another 40 to 50 minutes until golden brown.

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Pie-bird-in-pie

Back in the day, home bakers baked ceramic pie birds into their pies to allow steam to escape while baking. When not in use, pie birds made adorable kitchen knick knacks.

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 Images via Bakepedia and Country Living


Retro Thanksgiving Tradition: Pecan Pie

Homemade pecan pie is so easy, I'm surprised people don't make it more often.

If you've never made one, don't hesitate to try this recipe. It's pretty much foolproof.

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Karo Pecan Pie
vintage recipe from old Karo syrup advertising

1/2 recipe pastry (in other words, one-crust pie's worth of dough)
2 eggs, beaten
1 cup dark Karo syrup (clear works, too, just that the color of the pie won't be as beautiful)
1/8 tsp. salt (omit if salted nuts are used)
1 tsp. vanilla
1 cup sugar
2 tbsp. melted butter
1 cup pecans (chopped or whole)

Roll pastry 1/8 inch thick. Line a 9-inch pie pan. Mix remaining ingredients together, adding pecans last. Pour into pastry shell. Bake in hot oven (400˚F) 15 minutes; reduce heat to moderate (350˚F) and bake another 30 to 35 minutes or until a silver knife inserted in center of filling comes out clean.

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1963 mother and son. Or sister and brother? All I know for sure is that I want that necklace.

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Image via Groovypix


Easy peasy Lemon Pudding Cheesecake

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Lemon Pudding Cheesecake
1958 recipe from old Jell-O advertising

1 pkg. (8 oz.) cream cheese
2 cups milk
1 pkg. Jell-O Lemon Instant Pudding
1 8-in. graham cracker crust

Soften cream cheese, blend with 1/2 cup milk. Add 1 1/2 cups milk and the pudding mix. Beat slowly with egg beater (slow on an electric mixer) just until well mixed, about a minute. (Do not overbeat.) Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over the top. Chill about an hour. Serves 8.

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There were two kinds of little girls in the 60s: those who had Easy Bake Ovens and those who didn't.

I didn't.

And I still haven't gotten over it.

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Recipe via Classic Film


1967 Phillie Cream Cheese Pumpkin Pie

  Yes, ANOTHER pumpkin pie recipe to try.

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 Cream Cheese Pumpkin Pie
1967 recipe from old Philadelphia Cream Cheese advertising

Combine 8-oz. package of softened Philadelphia Brand Cream Cheese, 1/4 cup sugar and 1/2 tsp. vanilla. Add 1 egg; mix well. Spread on bottom of deep, 9-inch unbaked pastry shell. Combine 1 1/4 cups canned pumpkin, 1/2 cup sugar, 1 tsp. ground cinnamon, 1/4 tsp. each ground ginger and ground nutmeg, dash of salt; mix well. Blend in 2 slightly beaten eggs and 1 cup evaporated milk. Carefully pour over cheese mixture. Bake at 350˚, 65 to 70 minutes or until done. Cool.

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You can never have too many pie recipes. 

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Recipe via easyeightquilts
Image via Roger Wilkerson 


Easiest pumpkin pie recipe ever

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Impossible Pumpkin Pie
vintage recipe from 1980s Bisquick advertising

3/4 cup sugar
1/2 cup Bisquick baking mix
2 tbsp. butter 
1 can (13 oz.) evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350˚. Grease pie plate, 9 x 1 1/2 or 10 x 1 1/2 inches. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.

High altitude: Heat oven to 375˚. Bake 45 to 50 minutes.

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Love this old McCormick spice can.

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Recipe via Dying in Downey


Pumpkin Chiffon Honeypie

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Pumpkin Chiffon Pie
recipe from 1950s Sioux Bee Honey advertising

1 tbsp. unflavored gelatin
1/4 cup cold water
3 egg yolks
3/4 cup Sioux Bee Honey
1 1/2 cups canned pumpkin
1/2 cup milk
1/2 tsp. salt
1 tsp. cinnamon
3 egg whites
3 tbsp. sugar
1 9" baked pie shell

Soak gelatin in cold water for 5 minutes. Beat egg yolks and combine with honey, pumpkin, milk, salt and cinnamon in top of double boiler. Cook until thick, stirring constantly. Add softened gelatin and stir until dissolved. Beat egg whites until frothy; add sugar gradually and continue beating until they will stand in stiff peaks. Fold the meringue into pumpkin mixture. Fill pie shell. Chill for several hours.

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Everything I know about cooking I learned by watching my grandmothers and my mother. You, too?

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Recipe via Vintage Ad Browser
Image via Tip Nut