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Pink Peppermint Chiffon Pie




Source of Recipe


Source: Midwest Living


List of Ingredients




1/2 cup sugar
1/2 cup crushed peppermint-stick candy
1 envelope unflavored gelatin
1/4 teaspoon salt
1-1/4 cups milk
3 slightly beaten egg yolks
4 to 5 drops red food coloring
1-1/4 cups whipping cream
1 recipe Baked Pastry Shell (see recipe below) or purchased chocolate wafer crust
Whipped cream (optional)
Crushed peppermint-stick candy (optional)


Recipe



1. In a saucepan, combine sugar, the 1/2 cup crushed candy, the unflavored gelatin, and salt. Stir in the milk and egg yolks. Cook and stir the mixture until bubbly. Cook and stir for 2 minutes more.
2. Remove from heat; stir in food coloring. Chill mixture until partially set (consistency of unbeaten egg whites).
3. Beat the 1-1/2 cups whipping cream until soft peaks form. Fold into gelatin mixture. Chill until mixture mounds when spooned.
4. Spoon into Baked Pastry Shell or chocolate wafer crust. Chill in the refrigerator for 4 hours or until firm.
5. Top the pie with additional whipped cream and crushed peppermint-stick candy, if you like. Store in the refrigerator. Makes 8 servings.
Baked Pastry Shell*: In a bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack.
*Note: For a chocolate piecrust, add 2 tablespoons sugar and 2 tablespoons unsweetened cocoa powder to the flour when making Baked Pastry Shell.