Cool mint cookie pie (1975)
1/2 cup nonfat dry milk
1/2 cup iced water
2 egg whites
1 teaspoon lemon juice
1/4 cup sugar
1/4 teaspoon peppermint extract
5 drops green food color
1/3 cup small pastel pillow mints
1 chocolate wafer, finely crushed (about 1 tablespoon)
Beat dry milk, water and egg whites in small mixer bowl on high speed 3 minutes. Beat in lemon juice on high speed 1 minute. Beat in sugar, 1 tablespoon at a time; continue beating until thick and fluffy, about 2 minutes (do not over-beat].
Beat in extract and food color until well mixed, about 15 seconds. Fold in mints; pour into ungreased 9-inch pie plate.
Sprinkle with wafer crumbs. Freeze uncovered until firm, about 1 hour.
Makes 8 servings – less than 100 calories per serving
Butter mint chiffon pie recipe
1-1/2 cups crushed chocolate wafers
1 envelope (1 tablespoon) unflavored gelatin
1/2 cup sifted confectioners’ sugar
1-1/4 cups milk
3 beaten egg yolks
6 tablespoons butter or margarine, melted
1/2 cup whipping cream
3 egg whites
24 butter mints, crushed
1/4 cup granulated sugar
Combine wafer crumbs, confectioners’ sugar, and melted butter or margarine. Press into 9-inch pie plate; chill. In saucepan, combine crushed mints and gelatin; gradually stir in milk and egg yolks. Cook and stir over medium-low heat till slightly thickened, 10 to 12 minutes. Stir in a few drops green food coloring; cool.
Whip cream till soft peaks form. Beat egg whites till soft peaks form; gradually add granulated sugar, beating to stiff peaks. Fold egg yolk mixture, then whipped cream, into egg whites. Spoon into pie shell; chill till firm, about 5 hours. Garnish with additional whipped cream.