Pink Peppermint Chiffon Pie

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Title: Pink Peppermint Chiffon Pie
Categories: Pies, Chocolate
Yield: 8 servings

1/2 c Sugar
1/2 c Crushed peppermint stick
-candy
1 Unflavored gelatin
1/4 ts Salt
1 1/2 c Milk
3 Slightly beaten egg yolks
4 dr Red food coloring; (4 to 5)
1 1/4 c Whipping cream
Baked 9" crust
Or purchased chocolate
-wafer crust

1. In a saucepan, combine the sugar, crushed candy,
gelatin and salt. Stir in milk & yolks. Cook & stir mix
till bubbly. Cook & stir 2 more minutes. 2. Remove
from heat; stir in food coloring. Chill mix till partially
set (consistency of unbeaten egg whites).
3. Beat whipping cream till soft peaks form. Fold
into gelatin mix. Chill till mixture mounds when spooned.
4. Spoon into crust. Chill 4 hours, or till firm.
5. Top with additional whipped cream & crushed candy,
optional. Refrigerate. Serves 8
NOTE: For a chocolate pie crust, add 2 T sugar & 2 T
unsweetened cocoa powder to the flour when making a single
9" crust. From Midwest Living, Oct. '94 submitted by
Arlene Barber of Rantoul, IL. Goes well with either a
choclate crumb crust or regular. Good anytime, but
Arlene's sons and grandsons insist on it with Christmas
dinner every year. Kim Clegg

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