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Ingredients

Directions

  • 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.

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


Baked Pastry Shell

Ingredients

Directions

  • Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.

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