Pink Peppermint Chiffon Pie

1. 1

   In a saucepan, combine the sugar, crushed candy, gelatin and salt.

2. 2

   Stir in milk & yolks.

3. 3

   Cook & stir mix until bubbly.

4. 4

   Cook & stir 2 more minutes.

5. 5

   Remove from heat; stir in food coloring.

6. 6

   Chill mix until partially set (consistency of unbeaten egg whites).

7. 7

   Beat whipping cream until soft peaks form.

8. 8

   Fold into gelatin mix.

9. 9

   Chill until mixture mounds when spooned.

10. 10

    Spoon into crust.

11. 11

    Chill 4 hours, or until firm.

12. 12

    Top with additional whipped cream & crushed candy, optional.

13. 13

    Refrigerate.

14. 14

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.