Peanut Butter Chiffon Pie

Name: Peanut Butter Chiffon Pie
Ingredients: 1 envelope gelatin; 1 c. cold water; 3 egg yolks, beaten; 1/2 c. sugar or light corn syrup; 1/2 tsp. salt; 1/2 c. smooth peanut butter; 1/2 tsp. vanilla; 3 egg whites (unbeaten); 1 (9-inch) baked pie crust; 1/2 c. whipping cream

10 ingredients

13 steps

Ingredients

1 envelope gelatin
1 c. cold water
3 egg yolks, beaten
1/2 c. sugar or light corn syrup
1/2 tsp. salt
1/2 c. smooth peanut butter
1/2 tsp. vanilla
3 egg whites (unbeaten)
1 (9-inch) baked pie crust
1/2 c. whipping cream

Directions

1

Soften gelatin in 1/4 cup water.
2

Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend.
3

Add gelatin.
4

Place over boiling water; beat constantly until thick and fluffy, approximately 5 minutes.
5

Cool.
6

Place peanut butter in bowl.
7

Add remaining 1/2 cup water gradually; beat until smooth.
8

Add vanilla to egg yolk mixture; blend.
9

Chill until slightly thickened, but still syrupy.
10

Beat egg white until foamy. Add remaining sugar gradually, beating until stiff.
11

Fold into peanut butter mixture.
12

Turn into crumb crust.
13

Chill until firm. Serve topped with whipped cream.