Orange Mallow Short Pie: The Bisquick Cookbook

Orange Mallow Short Pie
The Bisquick Cookbook 1964


Baked Short Pie shell (see below)
36 large marshmallows
3/4 cup orange juice
2 tbsp. lemon juice
1 tbsp. grated orange rind
1 1/2 cups whipping cream, whipped

Make Short Pie shell from Basic Recipe Cool. In saucepan heat marshmallows, juices and grated rind, stirring constantly, just until marshmallows melt. Chill until partially set. Fold in whipped cream.

Pile into Short Pie shell. Chill 4 hr.

Short Pie Shell:

1 cup Bisquick
1/4 cup butter or margarine
3 tbsp boiling water

Heat over to 450 degrees. Place Bisquick and butter in bowl. Add  boiling water, and stir vigorously with fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into a 9" pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges. Bake 8-10 minutes.

Triple Layer Pudding Pie (1975 Jell-o Advertisement)

Triple Layer Pudding Pie
(1975 Jello Advertisement)


1 package (4-serving size) Jell-o Chocolate Pudding and Pie Filling*
1 package (4-serving size) Jell-o Vanilla Pudding and Pie Filling*
3 1/2 cups milk
1 baked 9 or 9  5/8-inch Mrs. Smith's Pie Shell, cooled
1 tablespoon chocolate syrup
1 cup Cool Whip Non Dairy Whipped Topping

*or use Jell-o Instant Pudding and Pie Filling

Prepare pie filling mixes separately  as directed on package for pie, reducing the milk for each to
 1 3/4 cups. Pour chocolate pie filling into pie shell. Carefully spoon vanilla pie filling over the chocolate layer.  Chill 3 hours.  Blend syrup into whipped topping, spread over the vanilla layer.  Chill.