ARCHIVES: Wedding Buttermint Pie




Hey Hey Pie Lovers! It's Wedding Buttermint Chiffon Pie

You need:
one 9" chocolate cookie crumb crust
1 envelope unflavored gelatin
1 1/4 C milk
3 slightly beaten egg yolks
24 coarsely crushed buttermints
3 egg whites
1/3 C sugar
1/2 C whipping cream

soften gelatin in milk. Stir in yolks. Cook over low heat, stirring, until slightly thickened. Cool. Stir in mints. Chill to consistency of corn syrup. Beat egg whites to soft peaks. Gradually add sugar. Beat to stiff peaks. When gelatin is the consistency of unbeaten egg whites, fold in stiff egg whites. Whip 1/2 C whipping cream, fold into whites/gelatin mixture. Chill until mounds when spooned. Turn into the chilled crust. Chill several hours (or overnight). Garnish with chocolate curls, if desired.