Candy Cane Chiffon Pie

  • pie crust, prepared
  • 1 envelope unflavored gelatin
  • 1/2 c. cold water
  • 1/4 tsp. peppermint extract
  • 3 egg whites
  • 1/3 c. sugar
  • 1 c. whipping cream, whipped
  • 1/2 c. crushed peppermint candy canes

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.

  • Yields: 1 - 9" pie
  • Preparation Time: 45 minutes, plus chilling time
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