Prepare and bake pie shell, (recipes to choose from are listed below) . let cool completely before filling.

Sprinkle;

2 teaspoons unflavored gelatine
Over ¼ cup cold water. Let stand 5 minutes to soften.

Place in top of double boiler;

½ cup milk

Heat milk until film forms over surface.

Place in small bowl;

2 egg yolks
¼ cup sugar
Dash salt
½ teaspoon vanilla

Beat until thick and creamy. Beat a small amount of hot milk into egg mixture. Stir egg mixture quickly into remaining hot milk in top of double boiler.

Over boiling water, cook about 5 minutes, stirring constantly, or until mixture coats a metal spoon.

Stir in;

gelatine
3/4 cup grated sweet chocolate

Continue cooking over simmering water, 3 minutes, or until chocolate is melted. Remove from heat; cover surface with waxed paper; and refrigerate until chilled.

Place in medium bowl;

2 cups heavy cream
½ teaspoon vanilla

Whip cream and vanilla until stiff. Fold half of whipped cream into chocolate mixture. Pour into baked pie shell. Top with remaining whipped cream, and garnish with chocolate curls. Chill before serving.

Amount; 6 to 8 servings

* To make chocolate curls; Let square or bar of chocolate warm to room temperature. With a sharp paring knife or vegetable parer, cut thin curls from back of square.

Cookie-Crust Pie Shell

Preheat oven 400⁰

Combine;

1 cup sifted unbleached all-purpose flour
¼ cup sugar
1 teaspoon grated lemon peel

With pastry blender or 2 knives, cut in

½ cup butter or margarine, until mixture resembles coarse corn meal.

Stir in;

1 egg yolk slightly beaten
¼ teaspoon vanilla

Mix pastry with hands until well blended. Pat evenly into 9'' pie plate. Make a small edge on rim. Bake 10 minutes or until light-golden in color. Cool on wire rack before filling.

Amount; One 9'' pie shell

Coconut Pie Shell

Preheat Oven 300⁰

Place in a medium bowl;

¼ cup butter or margarine, melted
2 cups canned or packaged flaked coconut

Using a fork lightly toss until ingredients are well mixed. Press evenly on bottom and side of 9'' pie plate, not on rim. Bake 25 minutes, or until delicately browned. Cool on wire rack before filling.

Amount One 9'' pie shell

Baked Graham-Cracker Pie Shell

Preheat Oven 375⁰

In medium bowl combine;

1 1/3 cups graham-cracker crumbs (about 19 crackers)
¼ cup sugar

Mix well.

With back of wooden spoon. or fingers rub in;

¼ cup butter, softened, or margarine

Rub mixture until well combined. With fingers press mixture evenly on bottom and side of 9'' pie plate, not on rim. Bake 8 minutes, or until golden-brown. Cool on wire rack before filling.

Amount; One 9'' pie shell

Spiced Graham-Cracker Pie Shell

Preheat Oven 375⁰

In medium bowl combine;

1 1/3 cups graham-cracker crumbs (about 19 crackers)
¼ cup sugar
¼ teaspoon cinnamon
Dash of allspice

Mix well.

With back of wooden spoon. or fingers rub in;

¼ cup butter, softened, or margarine

Rub mixture until well combined. With fingers press mixture evenly on bottom and side of 9'' pie plate, not on rim. Bake 8 minutes, or until golden-brown. Cool on wire rack before filling.

Amount; One 9'' pie shell