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Cool mint cookie pie & butter mint chiffon pie: Pastel mint dessert recipes from the ’70s

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Cool mint cookie pie - butter mint chiffon pie recipes from the 70s
Butter mints — which are also sometimes called pastel mints, dinner mints or pillow mints — are firm, silky candies with a mild mint flavor. (You can see them here.) These mints are used in both of these pie recipes — the first recipe calls for them whole, while you need to chop the mints for the second.

Cool mint cookie pie - Pastel mint dessert recipes from the '70s

Cool mint cookie pie (1975)

Ingredients

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)

Directions

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

Cool mint cookie pie recipe from 1975

Cool mint cookie pie and butter mint chiffon pie Pastel mint dessert recipes from the 70s


Mint magic brownies recipe (1986)


Butter mint chiffon pie recipe

Ingredients

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

Directions

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.

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