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Peppermint Chiffon Pie

Ingredients & Directions

1/2 c Crushed peppermint stick
1/4 c Sugar
1 Envelope unflavored gelatin
1 1/4 c Milk
3 Egg yolks, slightly beaten
1/4 ts Salt
Red food coloring
3 Egg whites
1/4 c Sugar
1/2 c Heavy cream, whipped
1 1/3 c Flaked coconut, toasted

Mix candy, 1/4 cup sugar, gelatin, milk, egg yolks, and salt. Cook
and stir over low heat till gelatin dissolves and candy melts. Tint
with food coloring. Chill till partially set. Beat egg whites till
soft peaks form. Gradually add 1/4 cup sugar, beating to stiff peaks;
fold into gelatin mixture. Fold in whipped cream. Chill till
mixture mounds slightly when spooned; pile into Coconut crust. Chill
till firm. Top with whipped cream. Coconut Crust – Press coconut over
bottom and sides of a buttered 9 inch pie plate. Randy Rigg

3 servings

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