Peanut Butter Chiffon Pie
Ingredients
1 envelope unflavored gelatin 3 egg yolks, well beaten 1/2 cup smooth peanut butter 3 egg whites, unbeaten 1 9" baked crumb crust 1 cup cold water 1/2 cup sugar or light corn syrup 1/2 tsp. salt 1/2 tsp. vanilla 1/2 cup heavy cream for whipping |
Directions
Soften gelatin in 1/2 cup water. Combine egg yolk, 1/2 cup water and salt in top of double boiler; blend. Add gelatin. Place over boiling water; beat constantly with rotary beater until thick and fluffy (about 5 minutes). Cool. Place peanut butter in bowl; add remaining 1/2 cup of water; beat until smooth. Add vanilla to egg yolk mixture; blend. Chill until slightly thickened, but still syrupy (10 minutes). Beat egg whites until foamy; add remaining sugar gradually beating until stiff. Fold into peanut butter mixture. Turn into crumb crust. Chill until firm. To serve, cover top with thin layer whipped cream if desired. Dot Bradford |