INGREDIENTS

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 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.

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