---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pink Peppermint Chiffon Pie
  Categories: Pies, Chocolate
       Yield: 8 servings
  
     1/2 c  Sugar
     1/2 c  Crushed peppermint stick
            -candy
       1    Unflavored gelatin
     1/4 ts Salt
   1 1/2 c  Milk
       3    Slightly beaten egg yolks
       4 dr Red food coloring; (4 to 5)
   1 1/4 c  Whipping cream
            Baked 9″ crust
            Or purchased chocolate
            -wafer crust
  
       1.  In a saucepan, combine the sugar, crushed candy,
   gelatin and salt.  Stir in milk & yolks.  Cook & stir mix
   till bubbly.  Cook & stir 2 more minutes.\    2.  Remove
   from heat; stir in food coloring.  Chill mix till partially
   set (consistency of unbeaten egg whites).
       3.  Beat whipping cream till soft peaks form.  Fold
   into gelatin mix.  Chill till mixture mounds when spooned.
       4.  Spoon into crust.  Chill 4 hours, or till firm.
       5.  Top with additional whipped cream & crushed candy,
   optional.  Refrigerate.  Serves 8
       NOTE: For a chocolate pie crust, add 2 T sugar & 2 T
   unsweetened cocoa powder to the flour when making a single
   9″ crust.   From Midwest Living, Oct. '94  submitted by
   Arlene Barber of Rantoul, IL.  Goes well with either a
   choclate crumb crust or regular.  Good anytime, but
   Arlene’s sons and grandsons insist on it with Christmas
   dinner every year.   Kim Clegg
  
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