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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
9-inch chocolate cookie crust
1 envelope unflavored gelatin
1 1/2 c. cold milk
6 to 8 peppermint candy canes
1/2 c. sugar
2 eggs, separated
1/4 t. salt
1/8 t. red food coloring
1/2 c. heavy cream
1 oz. semi-sweet chocolate
2 T. butter or margarine
1 1/2 T. milk
1 c. powdered sugar, sifted
Pinch of salt
1/4 t. vanilla
Soften gelatin in 1/2 cup cold milk. Crush candy canes; measure 1/2 cup. In saucepan combine 1 cup milk, 1/4 cup of sugar, slightly beaten egg yolks and salt. Mix well. Cook over low heat, stirring constantly, until slightly thick. Add softened gelatin and stir to dissolve. Blend in food coloring. Chill until mixture begins to thicken.
Beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff. Beat cream until stiff. Fold gently into custard, then fold in egg whites. Chill until filling holds its shape when stirred. Stir in peppermint, then spoon into pie shell and chill until firm, about 4 hours.
Melt chocolate and butter together. Blend in milk, powdered sugar, pinch of salt and vanilla; blend until smooth. Thin with some cream if necessary. Serve over pie.
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PEPPERMINT CANDY CANE PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
9-inch chocolate cookie crust
1 envelope unflavored gelatin
1 1/2 c. cold milk
6 to 8 peppermint candy canes
1/2 c. sugar
2 eggs, separated
1/4 t. salt
1/8 t. red food coloring
1/2 c. heavy cream
1 oz. semi-sweet chocolate
2 T. butter or margarine
1 1/2 T. milk
1 c. powdered sugar, sifted
Pinch of salt
1/4 t. vanilla
Soften gelatin in 1/2 cup cold milk. Crush candy canes; measure 1/2 cup. In saucepan combine 1 cup milk, 1/4 cup of sugar, slightly beaten egg yolks and salt. Mix well. Cook over low heat, stirring constantly, until slightly thick. Add softened gelatin and stir to dissolve. Blend in food coloring. Chill until mixture begins to thicken.
Beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff. Beat cream until stiff. Fold gently into custard, then fold in egg whites. Chill until filling holds its shape when stirred. Stir in peppermint, then spoon into pie shell and chill until firm, about 4 hours.
Melt chocolate and butter together. Blend in milk, powdered sugar, pinch of salt and vanilla; blend until smooth. Thin with some cream if necessary. Serve over pie.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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