PEPPERMINT CHIFFON PIE
1 1/3 cups graham cracker crumbs (approx. 18 crackers)
¼ cup granulated sugar
¼ cup butter, softened
¼ tsp ground cinnamon
1 envelope unflavored gelatin
¾ cup milk
½ cup granulated sugar
¼ tsp salt
1 cup crushed peppermint candy
4 large egg yolks, slightly beaten
4 large egg whites, beaten stiff
1. Prepare crust: Preheat oven to 375 degrees F. In a medium mixing bowl, combine crumbs, sugar, butter and cinnamon. Blend until crumbly. Reserve 1/3 cup of the crumbs to sprinkle on top of the pie, if desired. Press remaining crumbs evenly over the bottom and sides of a 9″ pie pan. Make a small rim along the top. Bake for 8 minutes, or until edges are lightly browned. Set aside to cool.
2. Prepare filling: In small bowl, soak gelatin in water. Meanwhile, in a medium saucepan, scald the milk. Stir in candy, sugar and salt. Add egg yolks to the milk mixture. Cook over a double boiler until mixture coats the spoon. Stir in the gelatin. Chill until syrupy. Fold the egg whites into the chilled mixture. Pour into the crumb crust. Chill until firm (about 3 hours). Serve topped with whipped cream and a sprinkle of the reserved crumbs.
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