Peppermint Chiffon Pie Recipe
Ingredients:
- Graham Cracker Crust
- 1 1/3 cups graham cracker crumbs (about 18 crackers)
- 1/4 cup granulated sugar
- 1/4 cup softened butter or margarine
- 1/4 teaspoon ground nutmeg or cinnamon (optional)
- Preheat oven to 375 degrees F
- In a medium mixing bowl, combine the cracker crumbs, sugar, butter and nutmeg or cinnamon. Blend until crumbly. Reserve 1/3 cup of the crumbs to sprinkle on top of the pie if desired. Press the remaining crumbs evenly over the bottom and sides of a 9-inch pie tin. Make a small rim along the top. Bake for 8 minutes or until the edges are lightly browned. Allow to completely cool before filling.
- Filling
- 1 envelope unflavored gelatine
- 1/4 cup cold water
- 3/4 cup milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup crushed peppermint stick candy
- 4 egg yolks, slightly beaten
- 4 egg whites, beaten stiff
- Whipped cream
Directions:
- Soak the gelatine in the cold water.
- Meanwhile, scald the milk. Stir in the candy, sugar and salt. Add the egg yolks to the milk mixture. Cook over a double boiler until the mixture coats the spoon. Stir in the gelatine. Chill until syrupy.
- Fold the egg whites into the chilled mixture. Pour into the completely cooled crumb crust. Chill until firm (about 3 hours). Serve with whipped cream and the reserved crumbs.