As I stated, gambling is illegal in AL. Casino 'off-shore' gambling is allowed in Mississippi...like you, 45 minutes down I10. The gift shops, hotels, restaurants, etc. are on the shore. You actually cross from the shore to water. The 'cross-over' is so well disguised most people don't realize they are on water. The gambling is only allowed off shore. The casino sits on a huge barge in the water. Again, it is so designed, constructed, set up where you don't realize it. When we have a major hurricane, ie Katrina, the barges are taken north into canals and rivers for protection from the wind and water surge. Before this type off-shore gambling started about 15 or so years ago, you could get on a gambling boat. The cost covered your cruise for about 3-4 hours, your dinner, a dance band and drinks. When the boat got 2 miles off shore, the casino opened. The boat would then run 2 miles off shore back and forth with the shore line. When it was time for the cruise to end, all gaming was stopped on the ride back to the dock. It's amazing how the laws can be 'stretched.'

Al and Beverly, you can have ALL of my pie crust, I don't care for it very much. Grandma used to bake the pumpkin filling in little custard cups so I didn't have to deal with the crust, LOL. Now I'll eat it, but I always leave that thick edge on my plate and like bumblebeez, I think tarts just have way too much crust. Ruthanna, that cherry pie looks perfect, and no top crust, just the way I like it. Joann, my Grandpa ate pie for breakfast every morning for as long as I remember, he said it wasn't really any different than toast with jam. He was right, although it's probably better for you than toast and jam... Rob, Elery is from Tennessee and he calls them "fried pies" too. My Grandma was from Ohio and she made "fried pies" but she filled them with applesauce and then deep fried them. So, I make pie without a top crust often, I use a crumbled topping like Ruthanna, or just don't put a top crust on at all, even things like blueberry or rhubarb. Actually, I usually like fruit crisps better than pies, they are all filling and no crust, except that crunchy topping! Grandma always put a top crust on mincemeat, but not on any of the custard type pies or the ones filled with cold fillings like chocolate. Most fruit pies got a top crust. Annie

Pat, that crust sounds almost like a meringue. Hmmmm... I found a couple on the internet that sound good: Banana-Peanut Butter S'mores Icebox Pie The Washington Post, August 1, 2007 This very sweet and easy no-bake dessert, made with a prepared graham-cracker pie crust, is great after a summer meal. It can be kept frozen and served right from the freezer. If you donÂt care for peanuts or canÂt eat them, simply omit the peanut butter and peanuts from the recipe; the pie will still be good. The pie can be made up to 5 days in advance. Serve with whipped cream. Makes one 9-inch pie (16 servings) Ingredients: 12 1/2 ounces good-quality semisweet chocolate, coarsely chopped 2 to 3 slightly overripe bananas 1/3 cup heavy cream 3 tablespoons creamy peanut butter 1 9-inch store-bought graham cracker pie crust 1 1/2 cups marshmallow creme or fluff (from one 7-ounce jar) 2/3 cup toasted and cooled shredded coconut (may substitute 2/3 cup finely chopped salted peanuts, or 1/3 cup of each), for garnish Directions: Place the chocolate in the bowl of a food processor and pulse until finely chopped. Put the banana in a 4-cup or other large glass measure, pressing down to compact the banana. Add enough cream to yield 1 1/3 cups of banana and cream. Microwave on high for 1 minute; stop and stir. Return to the microwave and heat on high for about 2 minutes, watching closely and stopping when the mixture boils. (Alternatively, heat the banana-cream mixture to boiling in a heavy saucepan over medium-high heat, stirring.) Immediately spoon the banana-cream mixture over the chocolate, but do not process. Let stand for about 10 minutes so the heat can soften the chocolate, then process until very well blended. Add the peanut butter; process for 1 1/2 minutes, scraping down the sides of the processor as needed, until evenly incorporated. Spread about half of the banana-chocolate mixture (no need to measure) evenly into the graham cracker crust; reserve the remainder. Freeze the pie for 10 to 15 minutes, until the banana-chocolate layer is slightly firm. Top with the marshmallow, spreading evenly with a greased table knife. Then top the marshmallow with the remaining banana-chocolate mixture, spreading evenly. Sprinkle the top evenly with the coconut and/or chopped peanuts. Cover and freeze for at least 1 1/2 hours and up to 5 days. Cut the frozen pie with a large, sharp knife dipped in hot water and wiped clean between cuts; if the pie is too firm to cut easily, let it stand until warmed up just slightly. Serve immediately, garnished with the coconut or chopped peanuts.

Thanks Tart--that's a real handy list !