Blend with fork or pastry blender until mixture has the appearance of fine corn meal.
At end of 30-minute baking period sprinkle brown sugar mixture on top of pie. Bake pie 20 minutes longer, or until crumb topping is brown. Serve warm or cold.
CHOCOLATE ICEBOX
| Put into ice tray of refrigerator | ¾ cup Pet Evaporated Milk |
| Chill until ice crystals begin to form around the edges. | |
| Put into a heavy quart saucepan | ¾ cup Pet Evaporated Milk |
| ⅓ cup cocoa | |
| 24 marshmallows, cut into pieces | |
| Cook over very low heat, stirring all the time, until marshmallows are melted. | |
| Remove from heat and add | 1½ teaspoons vanilla |
Chill until mixture begins to thicken.
Put ice cold milk into a cold quart bowl. Whip with a cold rotary beater by hand, or with electric beater at high speed, until fluffy.
Fold into chilled chocolate mixture. Put into chilled 9-in. Graham Cracker Crust ([page 4]).
Chill until firm, about 3 hours. Keep chilled until ready to serve. To garnish, cut 4 marshmallows into thirds. Place pieces around edge of pie.
STRAWBERRY MARSHMALLOW
| Put into ice tray of refrigerator | ⅔ cup Pet Evaporated Milk |
| Chill milk until ice crystals begin to form around the edges. | |
| Put into a quart saucepan | 32 marshmallows |
| ⅓ cup Pet Evaporated Milk | |
| Cook and stir over low heat until marshmallows are just melted. | |
| Remove from heat and stir in | 1 teaspoon grated lemon rind |
| ¼ cup lemon juice | |
| ¼ cup water | |