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Candy Cane Pie


PEPPERMINT CANDY CANE PIE
Baker's Square Copycat Recipe

9 inch chocolate cookie crust
1 envelope unflavored gelatin
1 1/2 cup cold milk
6 -8 peppermint candy canes
1/2 cup sugar
2 eggs, separated
1/4 teaspoon salt
1/8 teaspoon red food coloring
1/2 cup heavy cream
1 oz. semi sweet chocolate
2 tablespoons butter or margarine
1 1/2 tablespoons milk
1 cup powdered sugar, sifted
pinch of salt
1/4 teaspoon vanilla

Soften gelatin in 1/2 cup cold milk. Crush candy canes;  measure 1/2 cup. In saucepan combine 1 cup milk, 1/4 cup of sugar, slightly beaten egg yolks and salt. Mix well.  Cook over low heat, stirring constantly, until slightly thick. Add softened gelatin and stir to dissolve. Blend  in food coloring. Chill until mixture begins to thicken.

Beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff. Beat cream until stiff. Fold gently into custard, then fold in egg whites. Chill until filling holds its shape when stirred. Stir in peppermint, then spoon into pie shell and chill until firm, about 4 hours.

Melt chocolate and butter together. Blend in milk, powdered sugar, pinch of salt and vanilla; blend until smooth. Thin with some cream if necessary. Serve over pie.

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