Blue Peep Pie
1 cookie crumb pie crust
1 four-serving box blue gelatin
1 cup boiling water
1 cup whole milk (or half-and-half/light cream)
3 cups cold, but thawed non-dairy whipped topping
2 tablespoons Curacao or similar blue liqueur
15 blue Peeps
1 cup fresh blueberries for garnish
Freeze crust while you prepare the pie filling. Pour one cup boiling
water over gelatin in heat proof bowl. Stir to dissolve gelatin. Add 1
cup cold milk and liqueur. Blend well and refrigerate until gelatin has
thickened, but not set firm.
Fold in thawed topping to chilled gelatin mixture. Mix completely so
that no streaks remain, but avoid overworking. Spoon filling into
frozen crust. Snip apart each family of Peeps. Arrange in concentric
circles atop pie filling. Use fresh blueberries to fill in gaps between
Peeps. Refrigerate for at least three hours.
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