Peppermint Butter Mint Pie

Peppermint Butter Mint Pie


  • 1 9 inch Chocolate Wafer Crumb Crust (use 1 1/2 cups crumbs, 1/3 cup melted butter or margarine)
  • 1 envelope unflavored gelatin
  • 1/4 cup sugar
  • 1/2 cup finely crushed Katharine Beecher Butter Mints
  • 6 eggs, separated
  • 3/4 cup milk
  • Whipped cream in aerosol can


Prepare crust but do not bake. Refrigerate. In medium saucepan, stir gelatin with sugar and crushed Butter Mints until well mixed. In small bowl, with wire whisk, beat egg yolks and milk. Stir into gelatin mixture. Cook over medium-low heat, stirring constantly until mixture is thickened and coats spoon. Refrigerate. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form. With wire whisk or rubber spatula, gently fold gelatin mixture into whites; pour into crust. Refrigerate mixture until set. Garnish pie with whipped cream.

Makes eight servings.