Sundae Pies (crust Recipes, Ice Cream Fillings)

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:

1/2 pkg. piecrust mix, add

2 tablesp. sugar and 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

2 tablesp. butter or margarine- blend. Stir in

2/3 cup sifted

2 tablesp. hot milk; mix in

1 1/2 cups

snipped shredded coconut. Press to bottom and sides of greased 8 pie

15 min.

before filling.)

1 1/3 cups graham-cracker crumbs with

1/4 cup

granulated sugar and 1/4 cup soft butter or margarine until crumbly. Press

1 1/3 cups gingersnap crumbs with

6 tablesp. soft

butter or margarine until crumbly. Press to bottom, sides, 9 pie plate.

1 1/3 cups chocolate-wafer crumbs with

tablesp. soft butter or margarine until crumbly. Press to bottom and sides

9 pie plate. Bake at

375ø F.

8 min.

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

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

1 to 2 pt. for 8 shell-

2 to 3 pt. for 9 shell

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. --