Fruit cocktail eggnog pie (1956)

New holiday pie idea

Fruit cocktail’s so gay to fold into the filling, to ring in a wreath round the top of your pie! And how nice for you — there’s no work to do. Summery-sweet cling peaches, pears, grapes, cherries, pineapple are neatly-cut, ready-fixed, happily blended in each can.

Make it rich and creamy with prepared eggnog

Here’s a new role for eggnog, America’s favorite holiday beverage. Now it’s an ingredient in a wonderfully delicate pie — Fruit Cocktail Eggnog Pie. This wholesome dessert is so smooth, so rich, so delicious, it’s sure to please. We predict it’ll become a traditional favorite at your house.

Fruit cocktail eggnog pie recipe

Ingredients

1 number #2-1/2 can can of fruit cocktail [3-1/2 cups]
1 envelope Knox gelatine
1-1/2 cups prepared eggnog
1/8 teaspoon salt
1-1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
1 cup whipping cream
1 9-inch baked pie shell

Directions

Drain fruit cocktail well, measure 1/2 cup of the syrup. Stir gelatin into syrup, place over boiling water and stir until gelatin is dissolved. Remove from heat, stir into eggnog. Add salt, flavorings. Chill until mixture mounds when dropped from spoon.

Whip cream. Fold into gelatin mixture along with 1-1/2 cups well-drained fruit cocktail. Chill again 5 to 10 minutes, until mixture mounds. Heap into baked and cooled pie shell. Chill 2 to 4 hours. Decorate with remaining fruit before serving.