Categories: Pies, Desserts 
      Yield: 1 pie shell 
  
  
  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