b'2- 9 Inch Unbaked Pie ShellS, Divided(page 274 )2 1/4 Cups Mince MeatPie FillingPREHEAT OVEN TO 400 DEGREES. 2 Tablespoons Shredded HormelPREPARE UNBAKED PIE CRUST FOUND ON PAGE 274,Corn beefDOUBLING FOR A 2-CRUST PIE. ROLL OUT HALF THE PIECRUST AND LINE A 9 INCH PIE SHELL. 1/2 CupBrown SugarFOR FILLING: PLACE 2 1/4CUPS OF MINCE MEAT PIEFILLING (MAKE SURE MINCE MEAT IS BROKEN UP WELL)INTO A SAUCEPAN. TURN ON HEAT.COMBINE SHREDDED BEEF AND BROWN SUGAR TO SAUCEPAN AND BRING TO A BOIL FOR 1 MINUTE. TAKE OFFHEAT AND LET IT COOL STIRRING IT SEVERAL TIMES SOTHAT JUICE WILL NOT SETTLE.IN A MEDIUM BOWL, ADD 2 EGG WHITES AND BEAT TO A SOFT PEAK. ADD 5 1/4 WHILE THE FILLING IS COOLING, ROLL OUT REMAININGTEASPOONS OF SUGAR AND BLEND IN. FOLD IN THE COOKED MIXTURE FROM THE PASTRY DOUGH FOR TOP CRUST. USING A KNIFE CUTSAUCE PAN AND ALLOW TO COOL. THREEORFOURSLICESINMIDDLEOFCRUST.AFTER COOLED, ADD PEANUT BUTTER. POUR BATTER INTO PIE CRUST. PLACE TOP CRUST OVERPIE AND TRIM EDGES. FOLD PASTRY OVERHANG UNDER,POUR FILLING INTO PIE SHELL ON TOP OF THE CHOCOLATE FILLING.ADD SPOONFULS THEN BRING UP OVER PIE-PLATE RIM. PINCH TO A HIGHOF COOL WHIP AROUND THE EDGES. EDGE THEN MAKE YOUR CHOICE OF DECORATIVE EDGING.MAKES ONE 9 INCH PIE. BAKE 50 TO 60 MINUTES OR UNTIL GOLDEN BROWN.181 182'