Print Recipe

Peppermint Chiffon Pie


Graham Cracker Crust



  1. Graham Cracker Crust: Heat oven to 375 degrees F
  2. 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.
  3. Press the remaining crumbs evenly over the bottom and sides of a 9-inch pie tin. Make a small rim along the top.
  4. Bake for 8 minutes or until the edges are lightly browned.
  5. Allow to completely cool before filling.
  6. Filling: Soak the gelatine in the cold water.
  7. Meanwhile, scald the milk.
  8. Stir in the candy, sugar and salt.
  9. Add the egg yolks to the milk mixture. Cook over a double boiler until the mixture coats the spoon.
  10. Stir in the gelatine.
  11. Chill until syrupy.
  12. Fold the egg whites into the chilled mixture.
  13. Pour into the completely cooled crumb crust.
  14. Chill until firm (about 3 hours).
  15. Serve with whipped cream and the reserved crumbs.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.