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Candy Cane Chiffon Pie

1 baked 9" pie crust
1 envelope unflavored gelatin
1/2 c. cold water
1/4 tsp. peppermint extract
3 egg whites
1/3 c. sugar
1 c. frozen whipped topping, thawed
1/2 c. crushed peppermint candy canes

Soften the gelatin in the water in a 1 quart saucepan. Cook, stirring constantly, over a medium heat until it bubbles and the gelatin is dissolved. Remove from heat and let cool. Stir in the extract. Beat the egg whites in a 3 quart bowl until soft peaks form. Beat in the sugar gradually until stiff and glossy. Beat in the gelatin mixture until mixed. Fold in the whipped topping and candy. Heap into the pie crust. Decorate with small candy canes if desired. Chill for 2 hours or until firm. Sprinkle with crushed candy just before serving for an added sparkle.

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