Our pie crust recipe is on the pink "Pie" divider over-sheet PIES SPECIAL CRUSTS Graham Cracker Crust Good with refrigerated pies. For 9" Pie 1 ¼ cups graham cracker crumbs (18 crackers) 3 tbsp. sugar ⅓ cup butter, melted For 8" Pie 1 cup (15) 2 tbsp. ¼ cup Heat oven to 350° (mod.). Mix graham cracker crumbs and sugar in bowl. Add butter; mix thoroughly. If desired, save ¼ cup mixture for toppling. Press remaining mixture firmly and evenly against bottom and sides of pie pan. Bake 10 min. Cool; fill with chiffon or cream-type filling. Ginger, Chocolate or Vanilla Cooky Crusts Make Graham Cracker Crust (above)—except use gingersnaps or chocolate or vanilla wafers in place of graham crackers and omit sugar. Peanut Butter Crust It’s extra-special . . . crunchy! Make Graham Cracker Crust (above), but in place of butter, use: for 9" pie, ¾ cup each butter and peanut butter; for 8" pie, ½ cup each. Save ¼ cup mixture to sprinkle over top. Press crust mixture evenly against pie pan. Bake 10 min. Cool; fill with favorite filling. Chill and serve. Crunchy Nut Crust Of nuts, sugar and butter. For your fancy parties. 1 ½ cups finely chopped walnuts or pecans or thinly sliced Brazil nuts 3 tbsp. sugar 2 tbsp. soft butter Heat oven to 450° (hot). Place ingredients in bowl. Stir until nuts are thoroughly coated. Press mixture firmly and evenly against bottom and sides of buttered 9" pie pan. Bake 6 to 8 min. Cool. Fill with a chiffon pie filling and chill and serve before serving. Or, chill empty shell and serve filled with your favorite ice cream. Butter Crunch Crust ⅓ cup butter ¼ cup brown sugar (packed) 1 cup GOLD MEDAL Flour ½ cup chopped pecans, walnuts or coconut Heat oven to 400° (mod. hot). Measure flour by dip-level-pour method or by sifting (see p. 6). Mix all ingredients with hands. Spread in oblong pan, 13x9x2”. Bake 15 min. Take from oven, stir with spoon. Press 2 cups hot Butter Crunch against bottom and sides of 9” pie pan. Cool. Fill with cream or chiffon-type filling. Other Ways with Butter Crunch: Serve over ice cream, pudding or warm fruit pie filling. Coconut Crust 2 tbsp. soft butter 1 1/3 cups shredded coconut (4-oz. can) Heat oven to 325° (slow mod.). Spread butter evenly in 9” pie pan. Press coconut with fingertips firmly and evenly against bottom and sides of pie pan. Bake 15 to 20 min., or until golden brown. Cool. Fill with favorite ice cream and serve immediately or fill with chiffon pie filling and chill until ready to serve. Chocolate-Coconut Crust Easy to make, confection-like pie crust. 2 sq. unsweetened chocolate (2 oz.) 2 tbsp. butter 1 cup sifted confectioners’ sugar 1 ½ cups shredded coconut (packed) Melt chocolate and butter in saucepan over low heat. Add milk, sugar and coconut; mix well. Press mixture firmly in an even layer against bottom and sides of greased 8 or 9” pie pan. Refrigerate 2 hr. Fill with your favorite chiffon or cream filling. Sprinkle with grated unsweetened chocolate, if desired. Chill until serving time. Use "Jello" package mix for cook & serve lemon meringue pie and for cheesecake 1 ½–2 (boxes) 350° oven for meringue Dec 3 egg whites to ½ c. sugar, + 1/8 t. cream tartar mixed into sugar first 341