PEANUT BUTTER CHIFFON PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4.5 oz. Chocolate cookie crumbs
  • 2 Tbl. sugar
  • pinch salt
  • ½ c butter, melted
  • Pie:
  • 1 Tbl.unflavored gelatin (1 pkg.)
  • ¼ c water
  • 4 eggs, separated
  • 1 c sugar
  • 1 c smooth peanut butter
  • 1 c milk
  • ½ c heavy cream

Directions

  • Preheat oven to 325
  • Combine crumbs, sugar and salt in a bowl and toss together.
  • Add the butter and stir until blended.
  • Press into pie tin and bake for 8 minutes; cool completely.
  • In a small bowl sprinkle the gelatin over the water and let stand to soften.
  • Put the egg yolks in a med. saucepan and whisk for a moment.
  • Stir in ¾ c sugar, peanut butter and milk.
  • Place over med. heat and cook stirring constantly until the mixture just reaches a simmer and thickens slightly but does not boil.
  • Remove from heat and add the softened gelatin, stirring until it is completely dissolved.
  • Pour into a bowl and chill, stirring now and then, until it mounds slightly when dropped from a spoon and no longer feels warm, about 1 hour or more.
  • Whip the egg whites until soft peaks form and slowly add the remaining ¼ cups sugar until stiff peaks form.
  • Beat cream until stiff peaks form.
  • Gently fold eggs and cream into chilled peanut butter mixture until completely blended.
  • Mound into crust, and chill several hours before serving.

Notes

Categories: Dessert  Pie 
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