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    Christmas: Peppermint Candy Cane Pie


    Source of Recipe


    Christmas Cheer

    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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