Peppermint Chiffon Pie

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Chocolate crumb crust holds the pink and white candy-flecked filling



  • Soak gelatin in cold water.
  • Scald milk; stir in sugar, salt and peppermint candy.
  • Add egg yolks to milk mixture; cook over boiling water until mixture coats spoon.
  • Stir in gelatin; chill until syrupy.
  • Fold egg whites into chilled mixture. Pour into crumb crust. Chill until firm, about 3 hours. Serve with whipped cream.