Peppermint Chiffon Pie Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Peppermint stick candy - 1 cup, crushed | ||
| Egg yolks | 4 | |
| Egg whites | 4 | |
| Chocolate cookie crumb crust - 1 (9") | ||
| Whipped cream | ||
Directions
MAKING
1 In a bowl, soak gelatin in cold water.
2 In a pan, scald the milk.
3 Stir in sugar, salt and peppermint candy.
4 Add in the egg yolks to the milk mixture.
5 Cook over boiling water until the mixture coats a spoon.
6 Stir in the gelatin.
7 Allow to chill until thick and syrupy.
8 In a bowl, beat egg whites.
9 Gradually fold in custard.
10 Pour into the crumb crust.
11 Place in the refrigerator and chill until firm, for about 3 hours.
SERVING
12 Serve with whipped cream.
1 In a bowl, soak gelatin in cold water.
2 In a pan, scald the milk.
3 Stir in sugar, salt and peppermint candy.
4 Add in the egg yolks to the milk mixture.
5 Cook over boiling water until the mixture coats a spoon.
6 Stir in the gelatin.
7 Allow to chill until thick and syrupy.
8 In a bowl, beat egg whites.
9 Gradually fold in custard.
10 Pour into the crumb crust.
11 Place in the refrigerator and chill until firm, for about 3 hours.
SERVING
12 Serve with whipped cream.
Chef
