Categories: Ice cream 
      Yield: 6 servings 
  
      2    Or 3 kinds. Then garnish                 -unsweetened chocolate, 
           -with sprinkling of grated      
  
  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 375Ü 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 375Ü 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 375Ü 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 275Ü 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 500Ü 
  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.