Peppermint Candy Cane Pie
Source of Recipe
Internet
List of Ingredients
9-inch chocolate cookie crust
1 envelope unflavored gelatin
1 1/2 c. cold milk
6 to 8 peppermint candy canes
1/2 c. sugar
2 eggs, separated
1/4 t. salt
1/8 t. red food coloring
1/2 c. heavy cream
1 oz. semi-sweet chocolate
2 T. butter or margarine
1 1/2 T. milk
1 c. powdered sugar, sifted
pinch of salt
1/4 t. vanilla
Recipe
Soften gelatin in 1/2 cup cold milk. Crush candy canes; measure 1/2
cup. In saucepan combine 1 cup milk, 1/4 cup of sugar, slightly
beaten egg yolks and salt. Mix well. Cook over low heat, stirring
constantly, until slightly thick. Add softened gelatin and stir to
dissolve. Blend in food coloring. Chill until mixture begins to
thicken.
Beat egg whites until foamy. Gradually add 1/4 cup sugar and beat
until stiff. Beat cream until stiff. Fold gently into custard, then fold
in egg whites. Chill until filling holds its shape when stirred. Stir in
peppermint, then spoon into pie shell and chill until firm, about 4
hours.
Melt chocolate and butter together. Blend in milk, powdered sugar,
pinch of salt and vanilla; blend until smooth. Thin with some cream if
necessary. Serve over pie.
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