Apricot Parfait Pie with Chocolate Pastry – 1952

Posted on Oct 10 2013 - 6:00am by RetroRuth

Holiday Parfait Pies GH Nov 1952001

Apricot Parfait Pie with Chocolate Pastry
 
Ingredients
  • For Filling:
  • 1 cup apricot juice drained from a No. 2½ can of apricots
  • 1 pkg orange Jell-O
  • 1 pt vanilla ice cream
  • 1 cup apricot pulp
  • For Crust:
  • 1½ cups sifted AP flour
  • ⅓ cup sugar
  • ¼ cup cocoa
  • ½ t salt
  • ½ cup shortening
  • ½ t vanilla
  • 3-4 T cold water
Instructions
  1. For Crust:
  2. Sift together flour, sugar, salt and cocoa. Cut in shortening until mixture is the size of small peas.
  3. Blend in vanilla and sprinkle with cold water. Toss lightly with a fork until moist enough to hold together. Form into a ball.
  4. Roll out crust between two sheets of waxed paper, place in dish, crimp edges and prick with fork. Cut out cat faces from remaining dough and place on baking sheet. Place coconut for whiskers. Cool.
  5. Bake in 400 degree oven for 8-10 minutes. Cool
  6. For Filling:
  7. Heat apricot juice until boiling. Remove from heat and add in Jell-O, stirring until dissolved.
  8. Add vanilla ice cream, cut into pieces, to gelatin mixture, stirring until melted. Stir in apricot pulp.
  9. Chill until mixture is thickened but not set, 25-30 mins. Turn into cooled pastry shell and chill for 1 hour or until set. Decorate with whipped cream and pastry cut outs.

 

Holiday Parfait Pies GH Nov 1952001

From Good Housekeeping, November 1952

WordPress Author Box

I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

Like us on Facebook
on Facebook

Follow me on Twitter
Follow @MidCenturyMenu on Twitter

4 Comments so far. Feel free to join this conversation.

  1. Kathy October 10, 2013 at 5:15 pm - Reply

    Where’s Tom? Did he like the parfait pie???

  2. Dan October 10, 2013 at 5:20 pm - Reply

    These New Holiday Parfait Pies don’t look so bad. That cat’s another story, though. That poor cat looks like he not only got his tail caught in the mangle but his head too. I think a child might be fairly traumatized to see a cat like that on top of a slice of New Holiday Parfait Pie.

  3. Eartha Kitsch October 11, 2013 at 10:00 am - Reply

    That pie could be reaaaaaaally cute. Love Mr. Kitty and the idea of apricots in a pie.

  4. Amorette October 15, 2013 at 4:02 pm - Reply

    Notice the can size. There is no such thing as a “No. 2 1/2″ can anymore. I think it was the 16 oz. which would probably be smaller than that now.

Leave A Response

Rate this recipe: