Peppermint Candy Cane Pie

9-inch chocolate cookie crust
1 envelope unflavored gelatin
1 1/2 c. cold milk
6 to 8 peppermint candy canes
1/2 c. sugar
2 eggs, separated
1/4 t. salt
1/8 t. red food coloring
1/2 c. heavy cream
1 oz. semi-sweet chocolate
2 T. butter or margarine
1 1/2 T. milk
1 c. powdered sugar, sifted
pinch of salt
1/4 t. vanilla

Soften gelatin in 1/2 cup cold milk. Crush candy canes;
measure 1/2 cup. In saucepan combine 1 cup milk, 1/4 cup
of sugar, slightly beaten egg yolks and salt. Mix well.
Cook over low heat, stirring constantly, until slightly
thick. Add softened gelatin and stir to dissolve. Blend
in food coloring. Chill until mixture begins to thicken.

Beat egg whites until foamy. Gradually add 1/4 cup sugar
and beat until stiff. Beat cream until stiff. Fold gently
into custard, then fold in egg whites. Chill until filling
holds its shape when stirred. Stir in peppermint, then
spoon into pie shell and chill until firm, about 4 hours.

Melt chocolate and butter together. Blend in milk, powdered
sugar, pinch of salt and vanilla; blend until smooth. Thin
with some cream if necessary. Serve over pie.
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Candy Cane Pie

Yield: 12 servings
[Calories: 190; Fat: 6g.]

12 sugar-free starlight peppermint candies, crushed
OR
1/4 cup crushed candy canes
1 qt. reduced fat, sweetened with aspartame vanilla ice cream, softened
1 (6-oz.) chocolate cookie pie crust
1/4 cup fat-free fudge sauce, heated

-Combine crushed candies, with vanilla ice cream.
-Fill crust with peppermint ice cream mixture.
-Cover and freeze for at least 8 hours.
-Serve each slice with 1-2 tsp. of heated fat free fudge sauce.