Ingredients:
Ingredients for Gingerbread Crust
2 1/2 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 cup melted unsalted butter (1/2 stick)
1/4 cup dark brown sugar
2 tsp ginger
2 tsp cinnamon
1 tsp ground cloves
1/4 tsp fine pepper
1/2 tsp salt
1/4 cup unsulfured molasses
a dash of water
Ingredients for Peppermint Chiffon
3 cups tiny marshmallows
2/3 cup milk
1/2 tsp peppermint extract
4 drops red food coloring
2 egg whites
3 tbsp sugar
4 oz cool whip or chilled Crème chantilly
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Preparation:
Directions for Crust
1. Mix flour, baking powder, and baking soda in a bowl.
2. In a separate bowl beat together the butter and brown sugar with spices and salt. Beat in the eggs and molasses. Slowly beat in the flour. Add the water. Refrigerate the mixture for 1 hour.
3. Preheat to 350F. Roll out dough onto a floured surface until large enough for a pie dish. Place onto a glass pie dish, fold under the over hang and crimp. Refrigerate 15 min. Cover with foil and baking beans or pie weights .Bake 10 min, remove foil and beans, bake 10-15 min. Let cool.
Directions for Filling
1. Combine marshmallows and milk in a saucepan and heat on medium, stirring until melted. Remove from heat. Stir in extract and coloring. Chill until mixture thickens, stir occasionally. Pour off any excess liquid.
2. While waiting, beat eggs until soft peaks form, then slowly add the sugar and beat until stiff peaks form.
3. Remove marshmallow mixture from the fridge and fold in the egg mixture and the cool whip. Spoon mixture into pie crust. Chill 4 hours
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