MERINGUE SHELL: Adds glamour to any cream or chiffon pie filling!
Beat 2 egg whites with 1/4 teaspoon cream of tartar, 1/8 teaspoon
salt, and 1/4 teaspoon vanilla until foamy; gradually beat in 1/4 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 1 1/2 cups graham cracker crumbs and 1/4 cup C and H
Granulated Sugar; add 1/3 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 1-1/2 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 2-1/2 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
Yields
1 Pie shell