Peppermint Chiffon Pie
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Peppermint stick candy||1 Cup (16 tbs), crushed|
|Egg yolks||4 , slightly beaten|
|Egg whites||4 , beaten stiff|
|9 inch chocolate cookie crumb crust||1|
|Whipped cream||3 Tablespoon|
1 In a bowl, soak gelatin in cold water.
2 In a pan, scald the milk.
3 Stir in sugar, salt and peppermint candy.
4 Add in the egg yolks to the milk mixture.
5 Cook over boiling water until the mixture coats a spoon.
6 Stir in the gelatin.
7 Allow to chill until thick and syrupy.
8 In a bowl, beat egg whites.
9 Gradually fold in custard.
10 Pour into the crumb crust.
11 Place in the refrigerator and chill until firm, for about 3 hours.
12 Serve with whipped cream.