My grandmother Jessie was in love with peppermint candy. So it was no surprise that she would make a peppermint pie. She was a very intuitive cook who did not always write recipes down, or measure. Either you watched and figured out her tricks or you were left in her dust as she whipped up her delicious dishes.
One of my sisters wanted the recipe and I started thinking back to the days when I watched my grandmother make this dessert. I had a rough idea of the recipe and with a bit of searching and remembering I came up with something very close to her original recipe. The only real difference was using whipping cream instead of condensed milk.
Candy Cane Chiffon Pie
- 1 - 9" pie crust, prepared
- 1 envelope unflavored gelatin
- 1/2 cups cold water
- 1/4 teaspoon. peppermint extract
- 3 egg whites
- 1/3 cups sugar
- 1 cups whipping cream, whipped
- 1/2 cups 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.
- Cook until the mixture bubbles and the gelatin is dissolved.
- Remove from heat. Cool.
- Stir in the peppermint extract.
- Beat the egg whites in a 3-quart bowl with a 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.