Peanut Butter Chiffon Pie:

* Exported from MasterCook *

Peanut Butter Chiffon Pie:

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
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9 inch pie shell -- baked
2 envelopes unflavored gelatin
1 cup cold water
2 eggs -- separated
1/4 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla extract
sweetened whipped cream

Prepare the prebaked pie shell; cool completely. Mix the gelatin with
1/4 cup of the water. Set aside. Beat the egg yolks. In the top of a
double boiler set over simmering water, combine the egg yolks, 1/8 cup
of the sugar, and 1/4 cup of the water. Mix well. Stir in the gelatin
mixture until completely dissolved. Cook, stirring constantly, for 5
minutes. Remove the pan from the heat and cool. Combine the peanut
butter, the remaining water, and the vanilla. Beat until smooth. Beat
in the egg mixture. Chill until slightly thickened. Beat the egg whites
until they form stiff peaks. Beat the remaining sugar into the egg
whites, a little at a time. Gently fold the egg white mixture into the
custard. Turn the filling into the pie shell. Chill until set. Serve
with sweetened whipped cream.

One 9-inch single-crust pie
VARIATION: Peanut Brittle Chiffon Pie: Follow the above recipe adding
1/2 cup of crushed peanut brittle to the custard.

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