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 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.