PEPPERMINT CHIFFON PIE
3/4 cup evaporated milk
3/4 cup water
3 eggs, separated
1/8 teaspoon salt
6 "Starlight Kisses" (peppermint candies made by Southern Home (or 1 oz. of any peppermint candies with corn syrup, sugar, and natural oil of peppermint)
1 tablespoon plain gelatin
1/4 cup cold water
Keebler's Chocolate Ready Crust
Soak gelatin in cold water. Combine milk and water and scald in double boiler. Dissolve candy in warm, diluted milk. Beat egg yolks with 1/4 cup sugar and add to scalded milk. Cook until mixture starts to coat spoon. Remove from heat and add gelatin. Set aside to cool. Beat egg whites until stiff but not dry while slowly adding 1/2 cup sugar. Carefully incorporate egg whites into the custard. Pour into chocolate shell and refrigerate. Spread whipped cream over top just before serving and dribble chocolate syrup over the cream.
The editor of the Sanford House Cookbook, Mary Jo Thompson, adds that "this is a most unusual dessert. Very light and a flavor you won't forget." Unforgettable. Just like the author who enjoyed this dessert so much.
From all of us here at Andalusia....have a very merry Christmas.