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Recipe Summary

prep:
1 hr 15 mins
chill:
4 hrs
total:
5 hrs 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, combine sugar, the 1/2 cup crushed candy, the unflavored gelatin, and salt. Stir in the milk and egg yolks. Cook and stir the mixture until bubbly. Cook and stir for 2 minutes more.

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  • Remove from heat; stir in food coloring. Chill mixture until partially set (consistency of unbeaten egg whites).

  • Beat the 1-1/2 cups whipping cream until soft peaks form. Fold into gelatin mixture. Chill until mixture mounds when spooned.

  • Spoon into Baked Pastry Shell or chocolate wafer crust. Chill in the refrigerator for 4 hours or until firm.

  • Top the pie with additional whipped cream and crushed peppermint-stick candy, if you like. Store in the refrigerator. Makes 8 servings.

*

For a chocolate piecrust, add 2 tablespoons sugar and 2 tablespoons unsweetened cocoa powder to the flour when making Baked Pastry Shell.

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