Peppermint Chiffon Pie

Serves: 10
Total Calories: 158


22 chocolate wafers
2 tablespoons sugar
2 tablespoons butter melted
1 envelope unflavored jello
3/4 cup milk
3/4 cup peppermint candy crushed
4 eggs white
1/4 cup sugar
1 cup whipped cream whipped
Sweetened whipped cream


At least 5 hours or up to 1 day before serving:

Preheat oven to 350°. Place 12 cookies in a plastic bag and crush finely with a rolling pin. In a small bowl, mix crumbs and sugar. Stir in butter until well blended. Press evenly into bottom of a 9-inch pie plate. Bake for 12 minutes cool. Break one-fourth off one side of remaining 10 cookies. Place straight-side down against bottom crust, lining inside of pie plate and forming a scalloped edge.

In a small saucepan, mix gelatin and milk let stand for 1 minute. Reserve 2 tablespoons candy for garnish. Add remaining candy to gelatin. Cook and stir over medium heat until gelatin and candy are dissolved. Transfer to a large bowl and chill until mixture is the consistency of unbeaten egg whites.

In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Gently fold into gelatin mixture.

Fold whipped cream into gelatin mixture until well blended. Evenly spread in crumb crust. Chill at least 4 hours or until ready to serve.

Cut wedges with a sharp knife. Garnish each serving with whipped cream. Sprinkle with reserved crushed candy.

Nutritional Facts:

Serves: 10
Total Calories: 158
Calories from Fat: 114

This Peppermint Chiffon Pie recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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