1/2 c. peppermint stick candy
1/4 c. sugar
1 env. unflavored gelatin
1 1/4 c. milk
3 slightly beaten egg yolks
1/4 tsp. salt
Red food coloring
1/4 c. sugar
1/2 c. heavy cream, whipped
1 1/3 flaked toasted coconut

Mix candy and next five ingredients together. Cook and stir over low heat until gelatin dissolves, and candy melts. Tint with red coloring. Chill until partly set. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating to stiff peaks. Fold into gelatin mixture. Fold in whipped cream. Chill until mixture mounds lightly when spooned; pile into toasted coconut crust. Chill until firm.

If desired, whip some more cream. Add enough sugar to sweeten. Put near the edge of the pie shell to make a wreath. Sprinkle with pistachio or other nuts or toasted coconut flakes and crushed peppermint candy.