Choco Nut Chiffon Pie
|Corn flakes/1 cup corn flake crumbs||4 Cup (64 tbs)|
|Chopped nuts||2 Tablespoon, finely chopped|
|Soft butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Semi sweet chocolate morsels||6 Ounce (1 Cup / 1 Package)|
|Vanilla flavoring||1 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
1. If using Corn Flakes, crush into fine crumbs.
2. Combine Corn Flake Crumbs, 2 tablespoons sugar, nuts and butter in 9-inch pie pan; mix well. With tablespoon press evenly and firmly around sides and bottom of pie pan. Chill.
3. Mix gelatin, 1/2 cup sugar and salt thoroughly in a medium size saucepan. Add milk and chocolate morsels; cook over medium heat, stirring constantly, until gelatin is dissolved and chocolate is melted. Remove from heat; beat with rotary beater until chocolate is blended. Stir in vanilla. Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
4. Whip cream until stiff; fold into gelatin mixture. Spread lightly in Crumb crust. Chill until firm. Pie may be garnished with additional whipped cream; top with maraschino cherries or crushed peppermint stick candy, if desired.