Minted Chocolate Pie
|Unflavored gelatin||1⁄4 Ounce (1 envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄2 Cup (8 tbs)|
|Scalded milk||3⁄4 Cup (12 tbs)|
|Egg yolks||4 , slightly beaten|
|Egg whites||4 , beaten stiff|
|Peppermint extract||1⁄2 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|9 inch vanilla wafer crumb crust||1|
1 In a bowl, soften gelatin in cold water.
2 In a pan, combine sugar, salt and cocoa.
3 Gradually add in scalded milk.
4 Add egg yolks to the cocoa mixture.
5 Cook over boiling water until thickened.
6 Stir in the gelatin.
7 Place in the refrigerator and chill until thick and syrupy.
8 In a bowl, blend egg whites and peppermint extract.
9 Whip the cream well and blend with the whites.
10 Gradually fold into the chocolate mixture.
11 Pour into the crumb crust.
12 Place in the refrigerator and chill until firm, about 3 hours.
13 Serve with whipped cream