Peppermint Chiffon Pie
Graham Cracker Crust
1 1/3 cups Graham cracker crumbs (about 18 crackers)
1/4 cup granulated sugar
1/4 cup softened butter or margarine
1/4 teaspoon ground nutmeg or cinnamon (optional)
1 envelope unflavored gelatine
1/4 cup cold water
3/4 cup milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup crushed peppermint stick candy
4 egg yolks, slightly beaten
4 egg whites, beaten stiff
Graham Cracker Crust: Heat oven to 375 degrees F
In a medium mixing bowl, combine the cracker crumbs, sugar, butter and nutmeg or cinnamon. Blend until crumbly. Reserve 1/3 cup of the crumbs to sprinkle on top of the pie if desired.
Press the remaining crumbs evenly over the bottom and sides of a 9-inch pie tin. Make a small rim along the top.
Bake for 8 minutes or until the edges are lightly browned.
Allow to completely cool before filling.
Filling: Soak the gelatine in the cold water.
Meanwhile, scald the milk.
Stir in the candy, sugar and salt.
Add the egg yolks to the milk mixture. Cook over a double boiler until the mixture coats the spoon.
Stir in the gelatine.
Chill until syrupy.
Fold the egg whites into the chilled mixture.
Pour into the completely cooled crumb crust.
Chill until firm (about 3 hours).
Serve with whipped cream and the reserved crumbs.
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