Ingredients
Chocolate Cookie Crust
- 1/2 cup (1 stick) butter, softened
- 2 tablespoons Imperial Sugar Confectioners Powdered Sugar
- 1 1/2 cups chocolate wafer crumbs
Filling
- 1 package unflavored gelatin
- 1/4 cup cold water
- 3 egg whites (beaten stiff and dry)
- 1 cup heavy whipped cream
- 1/2 teaspoon vanilla extract
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 cup crushed peppermint stick candy, loosely packed
- 1/2 teaspoon peppermint extract
Decoration
- Crushed peppermints
- Round peppermints
- Sweetened heavy whipped cream
- Chocolate for molding into leaves
- Mint sprigs
Directions
- Prepare the crust: Cream 1/2 cup butter with 3 tablespoons powdered sugar.
- Mix with 1 1/2 cup chocolate wafer crumbs.
- Pat into pie pan and chill.
- Prepare filling: Soften gelatin in cold water and dissolve over hot water.
- Beat egg whites until stiff and fold in sugar gradually.
- Combine gelatin with egg whites.
- Fold in whipped cream, flavoring, and crushed candy.
- Pour into crumb crust and chill.
- Prepare chocolate leaves: Melt your chocolate in a double boiler. Carefully pour into leaf-shaped candy molds. Let cool until firm.
- When ready to decorate the pie, carefully remove chocolate leaves from mold. Try not to handle chocolate too much, as warmth from your fingers will melt chocolate.
- Sprinkle crushed peppermints and top with chocolate leaves.
Imperial Sugar Insight
Featured recipe in the December 2010 issue of Southern Living, Bon Appetit and Family Circle and in December 2010 newspaper free-standing insert.