Candy Cane Pie Recipe
Ingredients
| Graham cracker crumbs | 1 2/3 Cup (16 tbs) | |
| Softened butter | 1/4 Cup (16 tbs) | |
| Sugar | ||
| 1 env. Unflavored gelatin | ||
| Unsweetened chocolate square | 2 | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 2 , separated | |
| Salt | 1/4 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Peppermint candy canes | 1 Cup (16 tbs), crushed | |
Directions
Blend cracker crumbs, butter and 1/4 cup sugar to- gether; press firmly against bottom and side of 9- inch pie plate.
Bake at 375 degrees for 8 minutes.
Cool.
Soften gelatin in 1/2 cup cold water.
Combine chocolate, 1/2 cup sugar and milk in top of double boiler/ Heat over boiling water until chocolate melts.
Beat until smooth.
Beat egg yolks; stir into chocolate mixture gradually.
Cook stirring constantly, for 3 minutes.
Add gelatin; stir until dissolved.
Chill until thickened.
Add salt to egci whites; beat until stiff but not dry.
Beat in 1/4 cup sugar gradually.
Whip cream.
Fold egg whites and half the cream into choc- olate mixture.
Fold in 1 ;2 cup crushed peppermint candy canes.
Spoon filling into crumb crust.
Chill for about 2 hours and 30 minutes or until firm.
Garnish pie with remaining whipped cream and crushed pep- permint.
Bake at 375 degrees for 8 minutes.
Cool.
Soften gelatin in 1/2 cup cold water.
Combine chocolate, 1/2 cup sugar and milk in top of double boiler/ Heat over boiling water until chocolate melts.
Beat until smooth.
Beat egg yolks; stir into chocolate mixture gradually.
Cook stirring constantly, for 3 minutes.
Add gelatin; stir until dissolved.
Chill until thickened.
Add salt to egci whites; beat until stiff but not dry.
Beat in 1/4 cup sugar gradually.
Whip cream.
Fold egg whites and half the cream into choc- olate mixture.
Fold in 1 ;2 cup crushed peppermint candy canes.
Spoon filling into crumb crust.
Chill for about 2 hours and 30 minutes or until firm.
Garnish pie with remaining whipped cream and crushed pep- permint.
Chef
