Holiday praline delight pie & praline pie in a crunchy praline pie shell (1970s)

Holiday praline delight pie - Vintage recipe (1970s)
When you make the pie in this picture, it’ll look as good as the pie in this picture.

It’s Jell-O pudding’s holiday pie: A holiday praline delight pie.

It’s hard to go wrong with this foolproof holiday pie recipe that combines Jello pudding and pie filling with dream whip whipped topping mix for a rich, luscious taste.

Holiday praline delight pie (1970s)

Holiday praline delight pie (1973)


1/3 cup butter or margarine
1/3 cup firmly-packed brown sugar
1/2 cup chopped pecans
1 baked 9″ pie shell
1 package (5 oz.) Jell-O vanilla pudding and pie filling
3 cups milk
1 envelope Dream Whip topping mix


Heat butter and brown sugar with nuts in saucepan until melted. Spread in bottom of pie shell. Bake at 450 degrees for 5 minutes. Cool.

Prepare pie filling mix with milk as directed for pie. Cool 5 minutes, stirring occasionally. Take out 1 cup, cover with wax paper and chill thoroughly. Pour remainder into pie shell, chill.

Prepare whipped topping mix as directed. Fold 1-1/3 cups into the 1 cup of chilled pie filling. Spread over filling in pie shell. Chill. Garnish with remaining whipped topping and additional pecans, if desired.

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Bonus: Recipe for a praline pie in a crunchy praline pie shell (1971)


1 package (4-serving size) butterscotch or vanilla pudding and pie filling
2 cups milk
1 baked 8-inch crunchy praline pie shell, cooled (recipe below)
1 cup prepared whipped topping, or use 1/2 cup heavy cream, sweetened and whipped


Combine pie filling mix and milk in a saucepan. Blend well. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Cool 5 minutes, stirring twice.

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Spoon into crunchy praline pie shell. Cover surface of pie with wax paper. Cool; then chill in refrigerator 4 hours.

Remove wax paper. Garnish with prepared whipped topping.

Makes 6 servings

Crunchy praline pie shell


1/3 cup margarine or butter
1/4 cup firmly packed brown sugar
1/3 cup chopped pecans
1 lightly baked 8-inch pie shell


Combine margarine and sugar in a saucepan. Cook and stir until sugar melts and mixture bubbles vigorously. Remove from heat and stir in nuts. Spread over bottom of pie shell. Bake at 425 degrees for 5 minutes, or until bubbly. Remove from oven. Cool.

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