---------- 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 375 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 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.

 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
 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.

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