Peanut Brittle Pie
|Single crust pie pastry||1|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1⁄3 Cup (5.33 tbs)|
|Slightly beaten egg yolks||2|
|Milk||1⁄2 Cup (8 tbs)|
|Granulated sugar||2 Tablespoon|
|Crushed peanut brittle||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Prepare and roll out pastry.
Line 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Combine brown sugar, gelatin, and salt.
Stir in water and egg yolks.
Cook and stir over medium heat till mixture thickens slightly.
Remove from heat.
Add butter, stirring till melted.
Stir in milk and vanilla.
Chill to the consistency of corn syrup, stirring occasionally.
Immediately beat egg whites till soft peaks form.
Gradually add granulated sugar, beating till stiff peaks form.
When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites and crushed peanut brittle.
Whip cream till soft peaks form.
Fold into gelatin mixture.
Chill till mixture mounds when spooned.
Turn mixture into baked pastry shell.
Chill several hours or overnight till set.
Cover and chill to store.