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Peppermint Chiffon Pie

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Ingredients
  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)
  Salt 1⁄4 Teaspoon
  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
Directions

MAKING
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.

SERVING
12 Serve with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Preparation Time: 
30 Minutes
Servings: 
6

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Nutrition Rank

Nutrition Facts

Serving size

Calories 514 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.1%

Saturated Fat 7.6 g38%

Trans Fat 0 g

Cholesterol 136.9 mg45.6%

Sodium 317.1 mg13.2%

Total Carbohydrates 83 g27.6%

Dietary Fiber 0 g

Sugars 57.4 g

Protein 10 g20.8%

Vitamin A 3.5% Vitamin C

Calcium 8.9% Iron 2%

*Based on a 2000 Calorie diet

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Peppermint Chiffon Pie Recipe