Pink Peppermint Chiffon Pie
Satisfy your sweet tooth with this decadent pie that's fun to make and enjoy.
Yield
1 servingsPrep
330 minCook
30 minReady
360 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ½ | cup |
peppermint stick candy
crushed |
* |
| 1 | each |
gelatin, unflavored
|
*
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | cup |
milk
|
|
| 3 | each |
egg yolks
slightly beaten |
*
|
| 4 |
food coloring
red |
*
|
|
| 1 ¼ | cup |
heavy whipping cream
|
|
| 1 | x |
graham cracker pie crust
baked 9 inch or chocolate wafter crust |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 118 | ml |
peppermint stick candy
crushed |
* |
| 1 | each |
gelatin, unflavored
|
*
|
| 1.3 | ml |
salt
|
|
| 355 | ml |
milk
|
|
| 3 | each |
egg yolks
slightly beaten |
*
|
| 4 |
food coloring
red |
*
|
|
| 296 | ml |
heavy whipping cream
|
|
| 1 | x |
graham cracker pie crust
baked 9 inch or chocolate wafter crust |
*
|
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.
