Amazing Peanut Butter Banana Chiffon Pie

Chiffon pies are a lost art. The technique (whipping gelatin-set custard with beaten egg whites and whipped cream) gives the filling a texture somewhere between mousse and pudding, with twice the volume of either. This peanut butter version with banana on the bottom is one of the more underrated examples in the canon.

Order of operations matters. The hot peanut-butter base needs to thicken slightly and chill to a partial set before the egg whites and cream get folded in. Fold too early and the foam collapses into the warm liquid. Fold too late and the gelatin sets up before everything blends.

A pinch of nutmeg is the surprise note. It rounds out the peanut butter without anyone being able to identify what it is.

Line the cooled pie shell with sliced ripe bananas before topping with the chiffon. The fruit acts as a sweet, soft surprise underneath every forkful.

Pro Tips

• Use natural peanut butter (the drippy kind) for the cleanest peanut flavor. Sweetened brands turn the filling cloying.
• Bloom the gelatin in cold water first (sprinkle, wait 5 minutes, then warm to dissolve) for a lump-free set.
• Chill the mixing bowl and beaters before whipping the cream. Cold equipment whips faster and holds peaks longer.
• Brush the banana slices with lemon juice to slow browning under the filling.

Variations

• Use a chocolate cookie crust instead of pastry for a chocolate-PB-banana combo.
• Drizzle melted dark chocolate over the top before chilling for a glossy finish.
• Stir 2 tablespoons of bourbon into the warm peanut butter base for a grown-up version.