AuthorRetroRuth
Rating

From Baker's Chocolate Advertisement, 1952

Tested Recipe!

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Chocolate Topping
 6 tbsp butter
 6 tbsp confectioner's sugar
 1 ½ squares Baker's Unsweetened Chocolatemelted and cooled slightly
 1 egg yolk
Peppermint Filling
 1 envelope unflavored gelatin1 tablespoon
 ¼ cup cold water
 2 egg yolksunbeaten
 1 ¼ cups milk
 ½ cup finely crushed peppermint stick candyor round peppermints
 ½ cup heavy cream, whipped
 a few drops of red food coloring
 2 egg whites
  tsp salt
 ¼ cup sugar
 1 baked 9-inch pie crustI used a graham cracker crust, and it was really good!

1

Mix gelatin and cold water.

2

Combine egg yolks and milk, and cook and stir over low heat until mixture coats a metal spoon. Pour over gelatin, add candy; stir until dissolved. Chill. (or add crushed candy when still over the heat if using round mints. Stir until candy is dissolved, then mix into gelatin and chill.)

3

When gelatin mixture is slightly thickened, fold in whipped cream and food coloring.

4

Beat egg whites with salt until foamy, then add sugar gradually, beating until peaks hold. Fold into gelatin mixture. Spoon into pie shell and chill until firm.

5

For the topping, cream butter and add confectioners sugar gradually. Add melted chocolate and egg yolk and mix well.

6

Spread topping over chilled peppermint filling and chill again.

Ingredients

Chocolate Topping
 6 tbsp butter
 6 tbsp confectioner's sugar
 1 ½ squares Baker's Unsweetened Chocolatemelted and cooled slightly
 1 egg yolk
Peppermint Filling
 1 envelope unflavored gelatin1 tablespoon
 ¼ cup cold water
 2 egg yolksunbeaten
 1 ¼ cups milk
 ½ cup finely crushed peppermint stick candyor round peppermints
 ½ cup heavy cream, whipped
 a few drops of red food coloring
 2 egg whites
  tsp salt
 ¼ cup sugar
 1 baked 9-inch pie crustI used a graham cracker crust, and it was really good!

Directions

1

Mix gelatin and cold water.

2

Combine egg yolks and milk, and cook and stir over low heat until mixture coats a metal spoon. Pour over gelatin, add candy; stir until dissolved. Chill. (or add crushed candy when still over the heat if using round mints. Stir until candy is dissolved, then mix into gelatin and chill.)

3

When gelatin mixture is slightly thickened, fold in whipped cream and food coloring.

4

Beat egg whites with salt until foamy, then add sugar gradually, beating until peaks hold. Fold into gelatin mixture. Spoon into pie shell and chill until firm.

5

For the topping, cream butter and add confectioners sugar gradually. Add melted chocolate and egg yolk and mix well.

6

Spread topping over chilled peppermint filling and chill again.

Chocolate Topping Pie

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