---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SUNDAE PIES (CRUST RECIPES, ICE CREAM FILLINGS)
  Categories: Ice cream
       Yield: 6 servings
  
       2    Or 3 kinds. Then garnish
            -with sprinkling of grated
            -unsweetened chocolate,
  
   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 375ø 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 375ø 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 375ø 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 275ø 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.
   
   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 500ø
   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.
  
 -----