1 1/4 cups fine graham cracker crumbs
1/4 cup sugar
3 tablespoons Instant cocoa mix
1/3 cup butter or margarine, melted
3 eggs, separated
1/2 cup sugar
1 envelope gelatin, unflavored
4 tablespoons water
1/4 teaspoon peppermint flavoring
2/3 cup peppermint candy, broken in pieces
1/2 cup chopped almonds
1/2 cup heavy cream, whipped

Heat oven to 375°. Mix together crumbs, 1/4 cup sugar, instant cocoa mix and butter. Press firmly into a 9-inch pie plated and bake – 6 to 8 minutes, until edges are browned. Cool. In top of a double boiler, beat egg yolks; add sugar and cook, stirring constantly, until mixture is custard-like. Cool 5 minutes. Meanwhile, sprinkle gelatin over 1 tablespoon cold water, then add 23 tablespoons boiling water to dissolve. Add dissolved gelatin and peppermint flavoring to custard. Beat egg whites until very stiff. Fold egg whites, candy and nuts into custard. Fold in whipped cream. Pour into baked pie shell and chill.

Serves 6
Preparation time 1 hr.
Approximate calories per serving… 460

Helpful Hint: Omitting instant cocoa mix, pie crust can also be made of zwieback, vanilla wafers, chocolate wafers, or gingersnap crumbs.

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc., New York, NY Printed in U.S.A.