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Well, the Christmas season is over and the tree has been decommissioned for another year. The decorations have been carefully wrapped and stored away. Things are finally getting back to normal. There's one problem though...what to do with all those candy canes? One can only enjoy so many before the thought of a peppermint stick makes you want to run! It's time for something different. It's time for Candy Cane Chiffon Pie!!!
When you've finished a wonderful meal, it's sometimes best to enjoy a light dessert or a dinner mint. Why not enjoy both? This light, creamy dessert is bound to impress your family and friends. If you're like me, you'll still be entertaining long after Christmas has officially ended. Why not extend the season by using miniature candy canes to add a little holiday flair to your dessert? After all, nearly all banks and other service-oriented shops have likely piled them into your lap throughout the season -- why not use them?
If you're feeding a crowd, you can double the ingredients and bake the pastry in a 9 X 13" baking pan instead of a small pie plate. One note of advice: Be patient! Spend the time it takes to get really stiff peaks when using your electric beaters -- the result will be a light, fluffy dessert. If you stop early, you'll find a much heavier pie. Trust me, your time will be well-spent when you get rave reviews from both youngsters and oldsters!
Have the baked pie crust ready. Soften the gelatin in water in a 1-quart saucepan. Cook, stirring constantly, over medium heat until the mixture bubbles and the gelatin is dissolved. Remove from heat. Cool. Stir in the extract. Beat the egg whites in a 3-quart bowl with an electric mixer at high speed until soft peaks form. Beat in the sugar gradually until stiff and glossy. Beat in the gelatin mixture at low speed until mixed. Fold in the whipped cream and candy. Heap into shell. Decorate with small candy canes if desired. Chill 2 hours or until firm. Sprinkle with crushed candy just before serving for an added sparkle.