Peppermint Chiffon Pie Recipe

Peppermint Chiffon Pie Recipe

Ingredients:

1/4 c of white sugar
1-1/3 c of graham-cracker crumbs (18 pcs of crackers)
Graham-cracker crust
1/4 c of margarine or butter; softened
1/4 tsp of cinnamon or nutmeg (ground), optional
1 pack of gelatine (unflavored)
1/4 c of chilled water
1/2 c of white sugar
3/4 c of milk
1 c of peppermint candy; crushed
1/4 tsp of salt
4 pcs of yolks of eggs; beaten slightly
4 pcs of whites of eggs; beaten ’til stiff
Whip cream

Instructions:

Preheat the oven (375 deg F). Combine butter, sugar, crumbs and cinnamon or nutmeg in medium bowl. Then, blend ’til crumbly. Next, set aside 1/3 c of crumbs; used for later, to be sprinkled onto pie.

Evenly press rest of crumbs onto sides and bottom of pie plate (9-inch). Make tiny rim along top. Then, bake about 8 mins or ’til edges turn light-brown. Cool completely before putting filling in.

To make the filling, soak gelatine into chilled water. Scald milk then stir candy, salt and sugar in. Add yolk into milk mix. Cook atop boiling water ’til mixture will coat a spoon.

Then, stir gelatine in. Chill ’til syrupy. Then, fold whites in chilled mix. Pour onto pie crust and chill for 3 hrs ’til firm. Top w/ crumbs earlier set aside and whip cream to serve.

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