Great Peanut Butter Chiffon Pie
Great Peanut Butter Chiffon Pie recipe
Yield
12 servingsPrep
20 minCook
10 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
baked |
|
|
| 2 | envelopes |
gelatin, unflavored
unflavored |
|
| 1 | cup |
water
cold |
|
| 2 | large |
eggs
separated |
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
peanut butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
|
whipped cream
sweetened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked |
|
| 2 | envelopes |
gelatin, unflavored
unflavored |
|
| 237 | ml |
water
cold |
|
| 2 | large |
eggs
separated |
|
| 59 | ml |
sugar
|
|
| 118 | ml |
peanut butter
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
whipped cream
sweetened |
*
|
Directions
Prepare the prebaked pie shell; cool completely.
Mix the gelatin with ¼ 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, ⅛ cup of the sugar, and ¼ 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.
VARIATION:
Peanut Brittle Chiffon Pie: Follow the above recipe adding ½ cup of crushed peanut brittle to the custard.
