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Do not freeze merinyue.
BASE RtCtP
Set out a 10-in. pie pan.
Set refrigerator control at coldest oper
ating temperature.
Prepare (do not hake) and chill
Cookie-Crumb Pie Shell (Use vanilla
wofen; increase crumbs to about
1 j cups and butter to Vj cup-)
Allow to soften slightly
1 pt. vanilla Ice cream
1 pt. raspberry Ice
Spread softened ice cream over chilled
crust. Spread raspberry ice over ice
cream. Set i i freezing compartment of
refr ij' r ilor and freeze until firm.
Just before serving, beat until frothy
3 egg whites
Vl teaspoon salt
Add gradually, beating well after each
addition
6 toblespoons sugar
Continue to boat until rounded peaks are
formed. Quickly pile meringue lightly
Family Weekly honors Dairy Month with recipes using ice cream, that most glamorous
and popular of dairy creations.
over raspberry ice, being careful to com
pletely seal meringue to edge of crust.
With spoon, swirl meringue into an at
tractive design.
Place in 450" F oven for 4 to 5 min., or
until meringue is lightly browned. Serve
immediately. One 10-in. pie
flannti a Alaska Pie
Follow Base Recipe. Set a bowl and
rotary beater in refrigerator to chill. Omit
vanilla ice cream and raspberry ice and
substitute the following ice-cream mix
ture. Have ready 2 pts. banana Ice cream.
Melt in lop of double boiler over simmer
ing water 2 sq. (2 oz.) unsweetened
chocolate and 2 teaspoons butter. Turn
banana ice cream into chilled bowl. Using
chilled beater, beat until smooth but not
melted. While beating constantly and
rapidly, gradually pour the melted choc
olate in a thin stream into the ice cream.
(The chocolate forms fine, firm pieces as
it is blended into the cold ice cream.)
Immediately soon mixture into chilled
crust and spread evenly. Set in freezing
compartment of refrigerator and freeze
until firm Proceed as in Base Recipe.
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Set out a 10-in. pie pan
Set 1 efi igeratur control at coldest oper
ating temperature. Set a IhwI and rotary
beater in refrigerator to chill.
Pi epare and chill
Chocolate Sandwich-Cookie Shell
For CiiM'oJufe b'uttiji' Saucr Melt 111 lop
of double IwvliT ovct simmerinc. water
3 iq. (3 01.) unsweetened chocolate
V4 cup butter
Remove ftoni heal, stir in until blended
Vj (up sugar
V, teaspoon talt
Add gradually, blending well
') cup ( 1 6-01. can) undiluted
evaporated milk
Cook over simmering water, stirring con
stantly, about 4 min. Remove from sim
mering water and stir in
1 teaspoon vanilla extract
Few drops almond extract
Cool; chill in refrigerator
To Complete Pic -Coarsely chop and set
aside
1 cup (about 4 ox.) nuts
When pie shell and chocolate fudge sauce
are thoroughly chilled, set out to soften
slightly
2 pts. coffee Ice cream
Using the chilled bowl and beater, beat
until cream stands in peaks when beater
is slowly lifted upright
1 cup chilled whipping cream
Heat in with final few strokes until
blended
3 tablespoons confectioners' sugar
Spoon softened ice cream into pie shell
and spread evenly. Spread sauce over ice
cream. Top with whipped cream and
sprinkle with the chopped nuts. Set in
freezing compartment of refrigerator to
freeze until firm.
Before serving, allow pie to stand at room
temperature for a few minutes to soften
very slightly. One 10-in. pie
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Set out a 9-in. pic pan.
Set refrigerator control nt coldest oper
ating temperature.
Prepare, bake, and set aside to cool
Graham-Crocker Pie Shell or Paltry
for 1 -Crust Pie
Empty into a bowl
1 pkg. lemon-flavored gelatin
Add. stirring until gelatin is completely
dissolved
1 V. cups very hot water
Add by heaping spoonfuls, blending well
after each addition
1 pt. strawberry ice cream
Finally, blend until mixture is smooth.
Chill in refrigerator 15 to 20 min., or until
mixture mounds when dropped from a
spoon.
Meanwhile, sort, rinse, drain, hull, and
cut into pieces
2 cups fresh ripe strawberries
When gelatin mixture is of desired con
sistency, mix in the strawberries. Turn
Pantry Panorama Pantry Panorama Pantry Panorama
Pantry Panorama
Pantry Panorama
For Crttshed Crumb Place graham
crackers or cookies on a long length of
heavy waxed paper. Loosely fold paper
around crackers or cookies, tucking under
open ends. With a rolling pin. gently
crush to make fine crumbs. Or place
crackers or cookies in a plastic bug and
gently crush.
in V5i cup sugar. I
blender, evenly b:
butter into crumb;
Using back of spoi
lure very firmly ii
bottom and sides o
of pie shell. Bake
thoroughly before
For Grnhniii-Crncfccr Pi" Shell Crush
18 to lit graham crackers, (about cups
. crumbs V Turn crumlw intri h bowl. Stir
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fsing a fork or pastry
lend 'A cup softened
i. Turn into pic pan.
3n, press crumb mix
nto an even layer on
f pie pan. Level edges
at 375"F 8 min. Cool
filling.
For Cookie-Crumb Pie Shell -Follow
recipe for Graham-Cracker Pie Shell.
Substitute l'i cups cookie crumbs (about
twenty-four 2Mi-in. cookies such as
vanilla or chocolate wafers) for graham
crackers. Omit sugar. Bake vanilla crumb
shell nt 375 F 8 min.; bake chocolate
crumb shell at 325" F 10 min.
Fur Chocolate Sandwich-Style Cookie
Shell -Follow recipe for Graham-Cracker
Pie Shell. Substitute 18 cream-filled choc
elate sandwich-style cookies (about 2 cups
crumbs) for graham crackers. Omit sugar
and baking. Chill.
For Malted Crumb Pie Shell Follow
recipe for Cookie-Crumb Pie Shell; use
vanilla wafers. Stir Vc cup chocolate
flavored malted-mllk powder and 1 table
spoon cocoa into crumbs. Mix Vl cup
slivered blanched almonds into crumb
butter mixture. Bake at 325F 10 to 12
min. Cool thoroughly before filling.
For Pastry or 1-Cnut Pie-Use your
own favorite recipe or use a prepared
mix. Cool thoroughly before rilling.
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