---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Special Pie Shell
  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
  
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