Special pie shell

Ingredients

Quantity		Ingredient

Directions

MERINGUE SHELL: Adds glamour to any cream or chiffon pie filling! Beat 2 egg whites with ¼ teaspoon cream of tartar, ⅛ teaspoon salt, and ¼ teaspoon vanilla until foamy; gradually beat in ¼ 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 1½ cups graham cracker crumbs and ¼ cup C and H Granulated Sugar; add ⅓ 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 1-½ 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 2-½ 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

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