Pink Peppermint Chiffon Pie

Directions

In a saucepan, combine the sugar, crushed candy, gelatin and salt. Stir in milk & yolks. Cook & stir mix until bubbly. Cook & stir 2 more minutes.

Remove from heat; stir in food coloring. Chill mix until partially set (consistency of unbeaten egg whites).

Beat whipping cream until soft peaks form. Fold into gelatin mix. Chill until mixture mounds when spooned.

Spoon into crust. Chill 4 hours, or until firm.

Top with additional whipped cream & crushed candy, optional.

Refrigerate. Serves 8 NOTE: For a chocolate pie crust, add 2 tablespoon sugar & 2 tablespoon unsweetened cocoa powder to the flour when making a single 9 inch crust.