Peppermint Chiffon Pie With Gingerbread Crust
By: Bkrchk
Published: Friday, December 4, 2009 - 4:43pm

Ingredients




Ingredients for Gingerbread Crust
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup melted unsalted butter (½ stick)
1/4 cup dark brown sugar
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1/4 teaspoon fine pepper
1/2 teaspoon salt
1/4 cup unsulfured molasses
a dash of water
Ingredients for Peppermint Chiffon
3 cups tiny marshmallows
2/3 cup milk
1/2 teaspoon peppermint extract
4 drops red food coloring
2 egg whites
3 tablespoons sugar
4 ounces cool whip or chilled Crème chantilly

Preparation

1 Directions for Crust 2 Mix flour, baking powder, and baking soda in a bowl. 3 In a separate bowl beat together the butter and brown sugar with spices and salt. Beat in the eggs and molasses. Slowly beat in the flour. Add the water. Refrigerate the mixture for 1 hour. 4 Preheat to 350F. Roll out dough onto a floured surface until large enough for a pie dish. Place onto a glass pie dish, fold under the over hang and crimp. Refrigerate 15 min. Cover with foil and baking beans or pie weights .Bake 10 min, remove foil and beans, bake 10-15 min. Let cool. 5 Directions for Filling 6 Combine marshmallows and milk in a saucepan and heat on medium, stirring until melted. Remove from heat. Stir in extract and coloring. Chill until mixture thickens, stir occasionally. Pour off any excess liquid. 7 While waiting, beat eggs until soft peaks form, then slowly add the sugar and beat until stiff peaks form. 8 Remove marshmallow mixture from the fridge and fold in the egg mixture and the cool whip. Spoon mixture into pie crust. Chill 4 hours.

About


This is a great holiday recipe. It really tastes like christmas! Try and you will see what I mean.

Comments:
Sanjana Modha

This looks really delicious!
Sheri Wetherell

Greetings! Apparently your blog is set so only invited readers can view. Is it possible to open it up for the contest? I'd love to be able to read your post(s) and I'm sure others would too :)
Cheers,
Sheri
VP, Editorial