Instructions: Pick a Crust:
SPICY-PASTRY CRUST: To 1/2 pkg. piecrust mix, add 2 tablesp. sugar and 1 teasp. cinnamon. Make into 8" or 9" pie shell as package directs- bake. Or make favorite pastry and bake in 8" or 9" pie shell.

COCONUT-CHOCOLATE CRUST: In double boiler, melt 2 sq. unsweetened chocolate with 2 tablesp. butter or margarine- blend. Stir in 2/3 cup sifted confectioners, sugar mixed with 2 tablesp. hot milk; mix in 1 1/2 cups snipped shredded coconut. Press to bottom and sides of greased 8" pie plate. Refrigerate to make firm. (Let stand at room temperature 15 min.

before filling.)

GRAHAM-CRACKER CRUST: Mix 1 1/3 cups graham-cracker crumbs with 1/4 cup granulated sugar and 1/4 cup soft butter or margarine until crumbly. Press to bottom and sides of 9" pie plate. Bake at 375 F. 8 min.

GINGERSNAP CRUST: Mix 1 1/3 cups gingersnap crumbs with 6 tablesp. soft butter or margarine until crumbly. Press to bottom, sides, 9" pie plate.

Bake at 375 F. 8 min.

CHOCOLATE-CRUMB CRUST: Mix 1 1/3 cups chocolate-wafer crumbs with 3 tablesp. soft butter or margarine until crumbly. Press to bottom and sides of 9" pie plate. Bake at 375 F. 8 min.

MERINGUE CRUST: Sift 1/2 cup granulated sugar with 1/8 teasp. cream of tartar. Beat 2 egg whites until stiff but not dry; gradually add sugar, continuing to beat until stiff and glossy. Use to line bottom and sides of well-greased 9" pie plate (up to but not on rim), hollowing out center to make bottom crust about 1/4" thick. Bake at 275 F. 1 hr. Cool.

Fill with Ice Cream:
At serving time, heap crust shell with ice cream thats complementary in color and flavor (1 to 2 pt. for 8" shell- 2 to 3 pt. for 9" shell). Or use coconut, or nuts.

Or try:
Chocolate-Crumb Crust, vanilla ice cream, chocolate sauce, whipped cream

Gingersnap Crust, vanilla ice cream, canned whole-cranberry sauce

Graham-Cracker Crust, peach ice cream, slivered almonds or Melba Sauce

Spicy-Pastry Crust, coffee ice cream, butterscotch sauce, shaved chocolate

Coconut-Chocolate Crust, cherry-vanilla ice cream

Meringue Crust, vanilla ice cream, sliced strawberries

BAKED-ALASKA PIE

Choose 9" Spicy-Pastry, Graham-Cracker, Gingersnap, or Chocolate-Crumb Crust (above). Refrigerate until well chilled. Start heating oven to 500 F. Make meringue as in Step 2 of Baked Alaska (page 101). Working quickly, fill shell well with 1 qt. firm ice cream. Cover entire surface of ice cream with meringue. Bake about 2 min., or until delicate brown. Serve at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.