This peppermint chiffon pie is a light and airy dessert with a creamy texture and a refreshing peppermint flavor. Crushed peppermint stick candy melts into a silky filling made with gelatin, milk, egg yolks, and whipped cream. A hint of red food coloring gives the pie a beautiful pink hue, making it a festive treat perfect for the holidays.
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Peppermint Chiffon Pie
Peppermint Chiffon Pie FAQ
Can I use peppermint extract instead of crushed peppermint candy?
No, crushed peppermint candy provides both sweetness and flavor while also dissolving into the filling.
Can I use a graham cracker crust instead of a pastry crust?
Yes, a graham cracker or chocolate cookie crust would pair well with the creamy peppermint filling.
How long does this pie need to chill?
It should be refrigerated for at least 4 hours or until the filling is fully set.
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance and stored in the refrigerator.
Does this pie need to be baked?
No, this is a no-bake chiffon pie that sets in the refrigerator.
Food History
Chiffon pies became popular in the 1920s and 1930s when gelatin desserts were widely used to create light and fluffy fillings. Peppermint chiffon pie is a variation of the classic chiffon pie, incorporating crushed peppermint candy for a cool, refreshing taste.
This pie gained popularity around the holiday season due to its festive pink color and minty flavor, often served as a Christmas dessert.
Timeline
- 1920s – Chiffon pies gain popularity for their light and airy texture.
- 1930s-1940s – Gelatin becomes a common ingredient in no-bake pies.
- 1950s-1960s – Peppermint chiffon pie appears in holiday cookbooks.
- Present Day – Peppermint chiffon pie remains a festive favorite.
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Recipe Discussion
This pie has a smooth, creamy texture thanks to the combination of egg yolks, whipped egg whites, and gelatin. The crushed peppermint candy dissolves into the mixture, giving the filling a subtle yet distinct mint flavor. A touch of red food coloring enhances the pie’s festive look.
The beaten egg whites create a light, mousse-like consistency, while the whipped cream adds richness. Chilling the pie ensures it sets properly, creating a sliceable yet delicate filling.
Preparation Tips
- Use finely crushed peppermint candy – This helps it dissolve evenly into the filling.
- Do not overheat the gelatin mixture – Cooking it too long can affect the setting process.
- Beat egg whites until stiff peaks form – This gives the filling its airy texture.
- Fold gently – Avoid deflating the whipped egg whites and cream when combining.
- Chill until fully set – Allow at least 4 hours for the pie to firm up.
Recommended Kitchen Products
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- 9-Inch Pie Dish – Ideal for making chiffon pies.
- Mixing Bowls – Perfect for whipping cream and egg whites.
- Hand Mixer – Helps achieve stiff peaks for the meringue.
- Whisk – Useful for stirring the gelatin mixture smoothly.
- Silicone Spatula – Ensures gentle folding of ingredients.
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Serving Suggestions
- With whipped cream and crushed peppermint – Adds extra texture and flavor.
- Drizzled with chocolate sauce – A delicious contrast to the minty filling.
- With a chocolate crust – Enhances the peppermint flavor.
- With a scoop of vanilla ice cream – Complements the pie’s light texture.
- Topped with white chocolate shavings – A festive and elegant touch.
A Festive and Refreshing Holiday Dessert
This peppermint chiffon pie perfectly blends light, creamy texture and refreshing mint flavor. Whether served at Christmas dinner or as a winter treat, it’s a delicious way to enjoy the classic combination of peppermint and cream.
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Peppermint Chiffon Pie Recipe
Peppermint Chiffon Pie
This peppermint chiffon pie is a light and fluffy dessert made with crushed peppermint candy, gelatin, milk, egg yolks, and whipped cream. Chilled until firm, it is a refreshing and festive treat perfect for the holidays.
Ingredients
- ½ cup crushed peppermint stick candy
- ½ cup sugar
- 1 envelope unflavored gelatin
- 1 ¼ cups milk
- 3 slightly beaten egg yolks
- ¼ teaspoon salt
- Red food coloring (a few drops)
- 3 egg whites
- ¼ cup sugar
- ½ cup heavy cream, whipped
Instructions
- In a medium saucepan, mix crushed peppermint candy, ¼ cup sugar, gelatin, milk, egg yolks, and salt.
- Cook over low heat, stirring constantly, until the gelatin dissolves and the candy melts.
- Tint with a few drops of red food coloring, then chill until partially set.
- In a separate bowl, beat egg whites until soft peaks form.
- Gradually add ¼ cup sugar, beating until stiff peaks form.
- Fold the egg whites into the chilled gelatin mixture.
- Gently fold in whipped cream.
- Continue chilling until the mixture mounds slightly when spooned.
- Pour into a prepared pie shell and chill until firm.