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Get at the Bottom of a Good Cookie Crumb Crust

Oh, OK…I had to make up a few words in the title of this clipping because it’s missing.  Mom liked vanilla wafers and I remember her making desserts that incorporated them.  I like them, too, so a crust using them sounds just yummy.  Since Mom was a sucker for “something new”, I’m sure she would have been a big fan of ready-made crusts like we can buy now. 

Making a great dessert without heating up the kitchen would likely catch any homemaker’s attention because there was no air conditioning in the average subscriber’s home.  I remember being glad when Mom was going to stop at the Westy IGA to buy groceries because for that tiny bit of time we would get to be in AIR CONDITIONING. 

Get at the Bottom (of a Good Cookie) Crumb Crust

Pie crust has long been the test of a good cook.  But now comes a crust that outwits the cruelest of critics, for how can a homemaker go wrong when she has only to combine cookie crumbs with melted b utter and sugar for a never fail crust.  Yet ease alone can’t account for the rise in popularity of crumb pie c rusts; their crunchy goodness and delightful texture contrast also make them a winner.

Although graham crackers were used in the first crumb crusts, vanilla wafers, ginger snaps, and chocolate cookies have also proved themselves equally acceptable.  Just remember that the richer and sweeter the cookie, the less shortening and sugar you’ll need.  Whereas 1 1/4 cups of vanilla wafer crumbs call for 1 tablespoon sugar and 4 tablespoons of butter, graham crackers need 2 tablespoons sugar and 6 tablespoons butter; ginger snaps, 3 tablespoons sugar and 4 tablespoons butter; and brownies, no sugar and 4 tablespoons butter.

Delicious any time of the year, crumb crusts are especially wonderful for the summer months for they let you make a pie without heating up the oven, the kitchen, and yourself in so doing.  For the filling, add a prepared pudding mix or any cream filling.  One of the best is this applause-winning banana cream pie with a tapioca base.

Banana Tapioca Cream Pie

CRUST
1 1/4 cups fine vanilla wafer crumbs
1 tablespoon sugar
4 tablespoons (1/2 stick butter or margarine, melted)

FILLING
1 egg yok
2 cups milk
1/3 cup sugar
1/8 teaspoon salt
3 tablespoons quick-cooking tapioca
1 envelope unflavored gelatin
1 egg white, stiffly beaten
1/2 teaspoon vanilla extract
2 bananas, sliced
Whipped cream

Mix vanilla wafer crumbs and sugar. Stir into melted butter or margarine and mix well.  Press firmly on bottom and sides of 9-inch pie pan. Chill 1 hour before filing. Or, bake crust in moderate oven (375 degrees F,.) about 7 minutes, and cool before filling.

Mix egg yolk with 1/4 cup milk in saucepan.  Stir in 3 tablespoons sugar, salt, tapioca, gelatine and remaining milk.  Stir over medium heat until mixture comes to a boil.  Beat remaining sugar into beaten egg white.  Blend hot mixture quickly into this.  Add vanilla and cool 20 minutes.  stir well and pour into chilled or baked pie crust.  Chill until firm.  Just before serving, garnish with sliced bananas and top with whipped cream.

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Alternate layers of rich marshmallow cream and bright raspberry sauce fill a graham cracker crust to perfection in this recipe from Audrey Couch of Orchard, Neb.  you may wish to save back a few of the raspberries to garnish the top of this dessert masterpiece

Raspberry Layer Pie

1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
1/2 pound marshmallows
1/2 cup milk
1 cup cream, whipped
1 cup raspberry juice
3 tablespoons cornstarch
1 tablespoon lemon juice

Combine graham cracker crumbs, melted butter and sugar.  Pat into 9-inch pie pan; chill.  Combine marshmallows and milk.  Heat to melt marshmallows.  Cool.  Add whipped cream.  Cook raspberry juice with cornstarch until thickened.  Add lemon juice and red raspberries.  Fill the pie shell with alternate layers of marshmallow mixture and raspberry mixture until all are used up.  Chill several hours before serving

 

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