2 Or 3 kinds. Then garnish -unsweetened chocolate,
-with sprinkling of grated
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
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 that’s complementary
in color and flavor (1 to 2 pt. for 8″ shell- 2 to 3 pt. for 9″
shell). Or use coconut, or nuts.
Chocolate-Crumb Crust, vanilla ice cream, chocolate sauce, whipped
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
Coconut-Chocolate Crust, cherry-vanilla ice cream
Meringue Crust, vanilla ice cream, sliced strawberries
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.