Mad Men style baking has been underway for the 2018 #Pieathalon, hosted by Dinner is Served 1972. Bloggers select pie recipes from pre-1990 cookbooks, submit recipes and bake fellow pieathletes’ chosen recipes.
Over twenty bloggers baked, including Mad Men party bloggers Eliot’s Eats, Silver Screen Suppers and Velveteen Lounge Kitchen, who (we are not surprised to learn!) sent our Aloha pie recipe, from Prudence Penny’s House of Values Tested Recipes.
Prudence Penny was a pen name for multiple food writers, authors from Hearst newspapers across the country. “Prudence” wrote columns, recipe and cookbooks, and provided household advice. Kimberly Wilmot Voss, author of The Food Section: Newspaper Women and the Culinary Community, explains that “because it would have been expensive to wire recipes around the country, there were different ‘Prudence Penny’ reporters at the individual Hearst newspapers.”
We’ve written about America’s infatuation with Hawaii in the late 50s and early 60s on our blog and in The Unofficial Mad Men Cookbook: Hawaii gained statehood in 1959, and as statehood approached and for years thereafter, Americans were simply gaga for anything that smacked of these exotic Pacific islands half way between Japan and the mainland.
We were excited for this Aloha Meringue Pie, but not sure of the origin. We asked Hawaii food blogger Deb of Kahakai Kitchen if she’d heard of such Aloha Pie and she had not (she did mention Hawaiian Millionaire’s Pie and Hula Pie, and those are now on our future pie list).
The Aloha is essentially a lemon meringue pie with a few twists: first, a meringue crust is swapped for the topping. A hot, humid day in August was not the best to attempt the Aloha meringue crust. A lemon meringue pie style filling, with the addition of crushed pineapple tops the meringue, followed by an layer of whipped cream with flaked coconut, and a final topping of crushed pineapple.
The pie, as we expected was very sweet and rich, and it didn’t exactly take us to the tropics! We cut the sugar in half throughout the recipe and it was still very sweet. We opted for canned crushed pineapple and coconut flakes for 60s authenticity, but if making again, we would use fresh pineapple and coconut to boost the flavor.
We loved this chance to learn about undiscovered vintage cookbooks and recipes and to check out all the pies! Aloha and Maholo, Dinner is Served 1972, Velveteen Lounge Kitchen, and fellow Pieathletes!
- Apricot Meringue Pie by Eliot’s Eats
- Chocolate Mousse Pie by Kelli’s Kitchen
- Cool Mint Cookie Pie by The Book of Cookrye
- Dutch Peaches and Cream Pie by Vintage Recipe Cards
- French Raspberry Pie by Tortillas and Honey
- Frosty Vanilla Pie by Battenberg Belle
- Kate’s Pie by Dinner is Served 1972
- Lemon Beer Sponge Pie by Homicidal Homemaker
- Marguerite Patten’s Cheese Pie by Velveteen Lounge Kitsch-en
- Mock Pecan Pie by MyCustardPie.com
- Olde English Eggnog Pie by HeritageRecipeBox.com
- Peaches and Cream Tart by Culinary Adventures with Camilla
- Puddin n’ Pie by The Sound of Vincent Price & Vincent Price Legacy UK
- Ritz Cracker Mock Apple Pie by Dr. Bobb’s Kitschen
- Seafoam Cantaloupe Pie by Recipes4Rebels
- Strawberry Ginger Pie by Granny Pantries
- Sweet Onion Pie by Silver Screen Suppers – The Wonderful World of Film Star Eating and Drinking
- Tansey by The Nostalgic Cook
- The Millionaire by Once Upon a Salad
- Tyler Pie by A Day in the Life on the Farm
- Vincent Price Pineapple Meringue by Retro Food for Modern Times
- Weight Watchers “Almost a Pie” by BookClub CookBook
- Yul Brenner’s Walnut Pie by Vintage Cookbookery