Peppermint chiffon pie
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Crushed peppermint stick |
| Candy | ||
| ¼ | cup | Sugar |
| 1 | Envelope unflavored gelatin | |
| 1¼ | cup | Milk |
| 3 | Egg yolks, slightly beaten | |
| ¼ | teaspoon | Salt |
| Red food coloring | ||
| 3 | Egg whites | |
| ¼ | cup | Sugar |
| ½ | cup | Heavy cream, whipped |
| 1⅓ | cup | Flaked coconut, toasted |
Directions
Mix candy, ¼ cup sugar, gelatin, milk, egg yolks, and salt. Cook and stir over low heat till gelatin dissolves and candy melts. Tint with food coloring. Chill till partially set. Beat egg whites till soft peaks form. Gradually add ¼ cup sugar, beating to stiff peaks; fold into gelatin mixture. Fold in whipped cream. Chill till mixture mounds slightly when spooned; pile into Coconut crust. Chill till firm. Top with whipped cream. Coconut Crust - Press coconut over bottom and sides of a buttered 9 inch pie plate. Randy Rigg Submitted By RANDY RIGG On 06-06-95
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