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Buttermint Chiffon Pie

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Ingredients
For chocolate wafer crust
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Milk 1 1⁄4 Cup (20 tbs)
  Slightly beaten egg yolks 3
  Butter mints 24 , coarsely crushed
  Egg whites 3
  Sugar 1⁄4 Cup (4 tbs)
  Whipping cream 1⁄4 Cup (4 tbs)
Directions

Prepare Chocolate Wafer Crust.
Press crumb mixture onto bottom and sides of a 9-inch pie plate.
Chill.
Soften gelatin in milk.
Stir in egg yolks.
Cook and stir over low heat till slightly thickened.
Cool; stir in mints.
Chill to the consistency of corn syrup; stir occasionally.
Immediately beat egg whites till soft peaks form.
Gradually add sugar, beating till stiff peaks form.
When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites.
Whip the 1/2 cup whipping cream till soft peaks form.
Fold into gelatin mixture.
Chill till mixture mounds when spooned.
Turn into wafer crust.
Chill several hours or overnight till set.
Garnish with additional unsweetened whipped cream and chocolate curls, if desired.
Cover; chill to store.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 813 Calories from Fat 371

% Daily Value*

Total Fat 41 g63.3%

Saturated Fat 22.8 g114.2%

Trans Fat 0 g

Cholesterol 666.4 mg222.1%

Sodium 325 mg13.5%

Total Carbohydrates 70 g23.5%

Dietary Fiber 0 g

Sugars 69 g

Protein 39 g77.1%

Vitamin A 18.7% Vitamin C

Calcium 42.5% Iron 8.6%

*Based on a 2000 Calorie diet

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Buttermint Chiffon Pie Recipe