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Pink Peppermint Chiffon Pie
| Ingredients | |||
| 1/2 | cup | sugar | |
| 1/2 | cup | crushed peppermint stick candy | |
| 1 | each | unflavored gelatin | |
| 1/4 | teaspoon | salt | |
| 1 1/2 | cup | milk | |
| 3 | each | egg yolks, slightly beaten | |
| 1 | red food coloring (4 to 5 drops) | ||
| 1 1/4 | cup | whipping cream | |
| 1 | baked 9 inch crust or purchased chocolate wafer crust | ||
Directions: | |||
| In a saucepan, combine the sugar, crushed candy, gelatin and salt. Stir in milk & yolks. Cook & stir mix till bubbly. Cook & stir 2 more minutes. Remove from heat; stir in food coloring. Chill mix till partially set (consistency of unbeaten egg whites). Beat whipping cream till soft peaks form. Fold into gelatin mix. Chill till mixture mounds when spooned. Spoon into crust. Chill 4 hours, or till firm. Top with additional whipped cream & crushed candy, optional. Refrigerate. Serves 8 NOTE: For a chocolate pie crust, add 2 T sugar & 2 T unsweetened cocoa powder to the flour when making a single 9 inch crust. | |||
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