Chocolate Peanut Butter Pie
|9 inch unbaked pie shell/Half of 11-ounce package piecrust mix||1|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cornstarch||2 1⁄2 Teaspoon|
|Eggs||4 , separated (At Room Temperature)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate square||1 Ounce, melted|
|Heavy cream/Whipping cream||1⁄2 Cup (8 tbs)|
1. Prepare 9-inch baked pie shell as directed; cool.
2. Meanwhile, in heavy 2-quart saucepan, with wire whisk, beat milk, cornstarch, egg yolks, and 1/3 cup sugar until blended. Sprinkle gelatin evenly over mixture; let stand 1 minute to soften gelatin slightly. Cook over low heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Spoon 1 cup mixture into small bowl; stir in peanut butter until blended. Stir melted chocolate into remaining mixture in saucepan. Refrigerate both mixtures until each mounds slightly when dropped from a spoon; then spoon chocolate mixture into cooled pie shell.
3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/3 cup sugar, 2 tablespoons at a time, beating until sugar completely dissolves and whites stand in stiff peaks.
4. In small bowl, with same beaters and with mixer at medium speed, beat 1/4 cup heavy cream until stiff peaks form. With rubber spatula or wire whisk, fold peanut-butter mixture and whipped cream into beaten egg whites; spoon mixture evenly over chocolate mixture in pie shell. Refrigerate pie 2 hours or until filling is set.