JIFFY MOCHA PIE

1-1/2 cups crushed graham 1/3 cup brown sugar
cracker crumbs 1/3 cup melted butter
Few grains salt

Mix well and shape in a 9’’ pie plate. Chill.

Filling

1 pkg. instant vanilla pudding 1 pint vanilla ice cream
1 pkg. instant chocolate pudding 1 tsp. instant coffee
1-1/2 cups milk 1 tsp. vanilla

In a large mixing bowl beat chocolate and vanilla puddings
with milk until smooth and thickened — about 2 minutes. Add
softened ice cream, vanilla and coffee powder. Beat until
blended. Pour into pie shell. Chill.

PEACH PIE WITH GRAHAM CRACKER CRUST

2/3 cup evaporated milk 2 tbsp. lemon juice
1 (28 oz.) can sliced peaches 2/3 cup icing sugar
1/4 cup melted butter 1/8 tsp. salt

Chill milk in refrigerator tray until ice crystals begin
to form on edges. Drain peaches. Reserve 12 pieces for
garnish — dice remainder. Mix remaining ingredients until
smooth. Whip icy milk in a cold bowl with cold beaters until
stiff. Whip in butter-sugar mixture, 1/3 at a time. Fold in
diced peaches. Turn into graham cracker crust. Decorate
with peach slices and maraschino cherries. Chill 2 hours or
longer before serving. Serves 6.

MOLASSES CHIFFON PIE

1 tbsp. gelatine 1/8 tsp. cinnamon
1/4 cup cold water 3 eggs, separated
1/2 cup light, mild molasses 1 tsp. vinegar
2/3 cup water 3 tbsp. sugar
1/4 tsp. salt 1 9-inch pie shell

Soak gelatine in cold water. Mix molasses with 2/3 cup
water, salt and cinnamon in the top of a double boiler. Add
slightly beaten egg yolks. Cook,stirring constantly, until mixture
thickens. Add gelatine and stir until dissolved. Add vinegar.
Chill until mixture is consistency of honey. Beat until fluffy.
Fold in stiffly beaten whites to which sugar has been added.
Turn into baked pie shell. Serve plain or with sweetened and
flavored whipped cream, if desired.