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Peanut Butter Chiffon Pie

chef.expert's picture
Ingredients
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Eggs 2 , separated
  Smooth peanut butter 2⁄3 Cup (10.67 tbs)
  Dairy sour cream 1 Cup (16 tbs), baked
  9 inch pie shell 1 , baked
  Peanut butter topping/Sweetened whipped cream 1⁄4 Cup (4 tbs) (At Right)
  Semi-sweet chocolate squares 1 Ounce (1 Square)
Directions

MAKING
1) In a double boiler, combine the gelatin, 1/4 cup of the sugar, and the salt, mix well.
2) Beat the milk and egg yolks together with a rotary beater until blended.
3) Stir and cook over simmering water until the mixture is slightly thickened.
4) Turn off the heat, remove in a bowl, then beat in the peanut butter and allow to thoroughly cool down.
5) Beat the egg whites until light and foamy.
6) Stiffly beat in rest of the sugar, then stir the sour cream into the peanut butter mixture.
7) Gently fold in the egg whites, then lightly pile into a baked pie shell and refrigerate until firm.
8) Nicely decorate with the Peanut-Butter Topping or sweetened whipped cream and chocolate curls from the semisweet chocolate.

SERVING
9) Slice and serve in a nice plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Peanut
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
4

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