Holiday pie is a showy, snowy delight

By Jenny Harper

Family Features

When it comes to entertaining, especially during the holidays, I love to finish the party off with a beautiful dessert.

And if it’s as easy as it is pretty, it just makes my holiday even merrier.

This Peppermint Snow Pie is just such a dessert — gorgeous to look at, scrumptious to eat, and very easy to make. And I have a few tips to make it even easier:

Just the right crust. I like making a fresh graham cracker crust — and it’s a snap, too. Prepare your chocolate graham cracker crumbs by either whizzing them in the food processor or putting broken graham crackers in a resealable bag and crushing them with a rolling pin. To help you press the crumb mixture evenly into the pie plate, use a flat-bottomed measuring cup.

Getting gelatin right. Putting the gelatin in a small amount of water to soften is called “blooming.” It’s best to use the bloomed gelatin right away, before it starts to set into a solid. If it does start to set, put the bowl in a small saucepan filled with an inch or so of water. Warm it over medium-high heat until it softens again.

Pretty peppermint pieces. Put your peppermint candies into a resealable bag and break them up with a rolling pin or the flat side of a meat mallet. You can crush extra candies and keep them in the freezer for the next time you make this show-stopping pie.

For more fantastic holiday dessert recipes, go to www.VeryBestBaking.com.