1 1/3 cups graham cracker crumbs (approx. 18 crackers) 1/4 cup sugar 1/4 cup softened butter or margarine 1/4 tsp. ground nutmeg or cinnamon (optional)
Directions to make the crust:
Preheat the oven to 375 degrees.
In a medium mixing bowl, combine the cracker crumbs, sugar, butter, and nutmeg or cinnamon.
Blend until crumbly. Save out 1/3 cup of the crumbs to sprinkle on top of the pie if desired.
Press the remaining crumbs evenly over the bottom and sides of a 9" pie tin. Make a small rim along the top.
Bake at 375 degrees for 8 minutes or until the edges are lightly browned. Allow to completely cool.
Ingredients for the pie filling:
1 envelope unflavored gelatin 1/4 cup cold water 3/4 cup milk 1/2 cup sugar 1/4 tsp. salt 1 cup crushed peppermint stick candy 4 egg yolks, slightly beaten 4 egg whites, beaten stiff whipped cream
Pie filling directions:
Soak the gelatin in the cold water.
Meanwhile, scald the milk. Stir in the candy, sugar, and salt.
Add the egg yolks to the milk mixture. Cook over a double boiler until the mixture coats the spoon.
Stir in the gelatin. Chill until syrupy.
Fold the egg whites into the chilled mixture. Pour into the crumb crust. Chill until firm (about 3 hours).
