INGREDIENTS

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.
Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip

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