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Peppermint Chiffon Pie




Source of Recipe


Internet


List of Ingredients




Crust:
1 1/3 cups graham cracker crumbs (approx. 18 crackers)
1/4 cup sugar
1/4 cup softened butter or margarine
1/4 teaspoon ground nutmeg or cinnamon (optional)

Pie Filling:
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup milk
1/2 cup sugar
1/4 teaspoon salt
1 cup crushed peppermint stick candy
4 egg yolks, slightly beaten
4 egg whites, beaten stiff
whipped cream


Recipe



To make the crust: Preheat oven to 375 degrees. In a medium mixing bowl, combine the cracker crumbs, sugar, butter and nutmeg or cinnamon. Blend until crumbly. Save out 1/3 cup of the crumbs to sprinkle on top of the pie, if desired. Press the remaining crumbs evenly over the bottom and sides of a 9 inch pie tin. Make a small rim along the top. Bake at 375 degrees for 8 minutes or until the edges are lightly browned. Allow to completely cool. To make the pie filling: Soak the gelatin in the cold water. Meanwhile, scald the milk. Stir in the candy, sugar and salt. Add the egg yolks to the milk mixture. Cook over a double boiler until the mixture coats the spoon. Stir in the gelatin. Chill until syrupy. Fold the egg whites into the chilled mixture. Pour into the crumb crust. Chill until firm (about 3 hours). Serve with whipped cream and the reserved crumbs.