Instructions: MERINGUE SHELL: Adds glamour to any cream or chiffon pie filling! Beat 2 egg whites with 1/4 teaspoon cream of tartar, 1/8 teaspoon salt, and 1/4 teaspoon vanilla until foamy; gradually beat in 1/4 cup C and H Granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form, then spread roughly in buttered 8" or 9" pie pan, piling it higher near edge but not touching side of pan. Bake at 275 F for 1 hour until creamy in color and firm to touch. Cool away from draft.

CRUMB CRUST: A crunchy, flavorful pie shell to use with any chiffon pie filling.

Combine 1 1/2 cups graham cracker crumbs and 1/4 cup C and H Granulated Sugar; add 1/3 cup melted butter or margarine and mix well. Press into bottom and around sides of 9" pie plate. Bake at 375 F about 7 minutes.

Cool. C and H Golden or Dark Brown Sugar in place of granulated sugar adds extra flavor. Cornflake, vanilla wafer or gingersnap crumbs may be used instead of graham cracker crumbs.

MICROWAVE DIRECTIONS: Melt butter in 9-inch pie pan in microwave at full power 1 to 1-1/2 minutes. Combine crumbs and sugar, stir into butter until well blended. Evenly press crumb mixture against bottom and sides of pan. Microwave at full power 2 to 2-1/2 minutes or until firm when touched; turn pan once.

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