Peppermint Pie

Put those holiday peppermint candy canes to good use by making this delicious ad refreshing pie!!

A custard bottom paired with a peppermint whipped topping.

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Peppermint Pie

Yield: one 9-inch pie

Ingredients

• 1 baked pie crust
• 1 1/2 c. milk
• 1/4 tsp. nutmeg
• 3 beaten egg yolk
• 1/2 c. sugar
• 1/8 tsp. salt
• 1 Tbsp. Knox unflavored gelatin (or 1 package)
• 3 Tbsp. cold water
• 3 egg whites
• 1 c. whipping cream (or 1 small carton) 
• 8 large, regular sized *peppermint candy canes, ground fine (or 3/4 c.)
  

Directions

1. Heat milk and nutmeg. Cook until it thickens, or can coat a spoon. (Not quite boiling.)
2. Dissolve 1 Tbsp of gelatin in 3 Tbsp of COLD water and add to above mixture. Sir well. Refrigerate in bowl until cool but not jelled.
3. Beat egg whites until stiff peaks form (or when the beaten egg whites hold their shape at the end of a whisk), then add to the above mixture. Add to baked pie crust. Refrigerate until set. 
4. Whip the cream. Stir in ground peppermint candy. Spread over top of custard layer.
5. Refrigerate until ready to serve.

* 1 candy cane = 4 red/white starlight peppermints, if you need to substitute.

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**Peppermint Pie is a family tradition that is passed down by Grandma Bradle, who makes it best! ;)