Peppermint Chiffon Pie

Recipe submitted by: Amy Pickett

Recipe courtesy of:

Has that Christmas'y taste. Enjoy!
cook 20min
cook 20min + 3hr Cooling time

What's in it


1 1/3 cups graham cracker crumbs (approx. 18 crackers)
1/4 cup sugar
1/4 cup butter or margarine, softened
1/4 teaspoon ground nutmeg or cinnamon (optional)

Pie Filling:
1/4 cup cold water
3/4 cup milk
1/2 cup sugar
1/4 teaspoon salt
1 cup crushed peppermint stick candy
4 egg yolks, slightly beaten
4 egg whites, beaten stiff
whipped cream
1 envelope unflavored gelatin

How to cook it


  • To make the crust: *Preheat oven to 375 degrees. *In a medium mixing bowl, combine the cracker crumbs, sugar, butter and nutmeg or cinnamon. *Blend until crumbly. Save out 1/3 cup of the crumbs to sprinkle on top of the pie, if desired. *Press the remaining crumbs evenly over the bottom and sides of a 9 inch pie tin. *Make a small rim along the top. *Bake for 8 minutes or until the edges are lightly browned. *Allow to completely cool.
  • To make the pie filling: *Soak the gelatin in the cold water. Meanwhile, scald the milk. *Stir in the candy, sugar and salt. Add the egg yolks to the milk mixture. *Cook over a double boiler until the mixture coats the spoon. Stir in the gelatin. Chill until syrupy. *Fold the egg whites into the chilled mixture. Pour into the crumb crust. *Chill until firm (about 3 hours). *Serve with whipped cream and the reserved crumbs.