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Peanut Butter Chiffon Pie


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Serves | Prep Time | Cook Time

Ingredients

For the crust:
4 cups corn flakes cereal
1/4 cup soft butter
2 tbsp sugar

For the filling:
1 tbsp unflavoured gelatin
1 cup cold water
2 eggs, separated
3/4 cup sugar
1/2 tsp salt
1/2 cup smooth peanut butter
1/2 tsp vanilla


For the crust:


Crush flakes to fine crumbs. Mix in sugar and then butter. Press mixture into a pie plate, bringing the crumbs up sides to rim. Chill.


For the filling:


Soften gelatin in 1/4 cup of the cold water. Beat egg yolks slightly and combine with 1/2 cup of the sugar, 1/4 cup of the water and the salt. Put in top of double boiler and place over hot water in bottom of boiler. Stir in softened gelatin and cook, stirring occasionally, until thickened.


Measure the peanut butter and combine it with the remaining 1/2 cup water. Add this to the thickened mixture with vanilla and blend well. Remove from heat and chill until slightly thickened.


Beat egg white until light peaks form and add remaining 1/4 cup sugar, beating until stiff but not dry peaks form. Fold whites into chilled mixture and spread in pie shell. Chill until set. Serve with sweetened, vanilla flavoured whipped cream.


Pairs Well With


Notes

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