---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pink Peppermint Chiffon Pie
 Categories: Pies, Chocolate
      Yield: 8 Servings
 
    1/2 c  Sugar
    1/2 c  Peppermint stick candy;
           - crushed
      1    Unflavored gelatin
    1/4 ts Salt
  1 1/2 c  Milk
      3    Egg yolks; slightly beaten
      4 dr Red food coloring; up to 5
  1 1/4 c  Whipping cream
           Pie crust (9"); baked -OR-
           Purchased chocolate wafer
           - crust
 
  In a saucepan, combine the sugar, crushed candy, gelatin, and salt.
  Stir in milk & yolks. Cook & stir mix until bubbly. Cook & stir
  2 minutes more.

  Remove from heat; stir in food coloring. Chill mix until partially
  set, the 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.

  Note:

  For a chocolate pie crust, add 2 tb sugar & 2 tb unsweetened cocoa
  powder to the flour when making a single 9" crust.

  Goes well with either a chocolate crumb crust or regular. Good
  anytime, but Arlene's sons and grandsons insist on it with
  Christmas dinner every year.

  Recipe by Arlene Barber of Rantoul, IL

  Recipe FROM: Midwest Living, Oct 1994

  Posted by: Kim Clegg

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