Buttermint Chiffon Pie Recipe
Summary
Ingredients
| Chocolate Wafer Crust | ||
| Unflavored gelatin | 1 | |
| Milk | 1 1/4 Cup (16 tbs) | |
| 3 slightly beaten egg yolks | ||
| 24 buttermints, coarsely crushed | ||
| Egg whites | 3 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Whipping cream | 1/4 Cup (16 tbs) | |
Directions
Prepare Chocolate Wafer Crust.
Press crumb mixture onto bottom and sides of a 9-inch pie plate.
Chill.
Soften gelatin in milk.
Stir in egg yolks.
Cook and stir over low heat till slightly thickened.
Cool; stir in mints.
Chill to the consistency of corn syrup; stir occasionally.
Immediately beat egg whites till soft peaks form.
Gradually add sugar, beating till stiff peaks form.
When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites.
Whip the 1/2 cup whipping cream till soft peaks form.
Fold into gelatin mixture.
Chill till mixture mounds when spooned.
Turn into wafer crust.
Chill several hours or overnight till set.
Garnish with additional unsweetened whipped cream and chocolate curls, if desired.
Cover; chill to store.
Press crumb mixture onto bottom and sides of a 9-inch pie plate.
Chill.
Soften gelatin in milk.
Stir in egg yolks.
Cook and stir over low heat till slightly thickened.
Cool; stir in mints.
Chill to the consistency of corn syrup; stir occasionally.
Immediately beat egg whites till soft peaks form.
Gradually add sugar, beating till stiff peaks form.
When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites.
Whip the 1/2 cup whipping cream till soft peaks form.
Fold into gelatin mixture.
Chill till mixture mounds when spooned.
Turn into wafer crust.
Chill several hours or overnight till set.
Garnish with additional unsweetened whipped cream and chocolate curls, if desired.
Cover; chill to store.
Chef
