Name: Peanut Butter Chiffon Pie
Ingredients: 1 Env Unflavored Gelatin; 1/2 c Sugar; 1/4 ts Salt; 1 c Milk; 2 Whole Eggs; Separated; 2/3 c Smooth Peanut Butter; 1 c Sour Cream; 1 Whole 9 inch pie shell; Baked; Peanut Butter Topping; 1/2 c Whole Milk; Cold; 1/2 ts Vanilla; 2 tb Peanut Butter; 2 tb Sugar; 1 pk Dessert Topping; Mix

If you keep burning the candle at both ends, sooner or later you will indulge in more and more mean cynicism – and the line between cynicism and doubt is a very thin one. Of course, different individuals require different numbers of hours of sleep: moreover, some cope with a bit of tiredness better than others. Nevertheless, if you are among those who become nasty, cynical, or even full of doubt when you are missing your sleep, you are morally obligated to try to get the sleep you need. We are whole, complicated beings; our physical existence is tied to our spiritual well-being, to our mental outlook, to our relationships with others, including our relationship with God. Sometimes the godliest thing you can do in the universe is get a good night’s sleep – not pray all night, but sleep. I’m certainly not denying that there may be a place for praying all night; I’m merely insisting that in the normal course of things, spiritual discipline obligates you get the sleep your body needs.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Pies	8	Servings

INGREDIENTS

1		Env Unflavored Gelatin
1/2	c	Sugar
1/4	ts	Salt
1	c	Milk
2		Whole Eggs; Separated
2/3	c	Smooth Peanut Butter
1	c	Sour Cream
1		Whole 9 inch pie shell; Baked
		Peanut Butter Topping
1/2	c	Whole Milk; Cold
1/2	ts	Vanilla
2	tb	Peanut Butter
2	tb	Sugar
1	pk	Dessert Topping; Mix

INSTRUCTIONS

Filling: 1. In top part of small double boiler mix gelatin, 1/4 cup of the
sugar and the salt. 2. Add milk and egg yolks and beat with rotary beater
until blended. 3. Put over simmering water and cook, stirring, until
mixture thickens slightly and coats a spoon. 4. Remove from heat, pour into
bowl and beat in peanut butter. Cool thoroughly. 5. Beat egg whites until
foamy. Gradually add remaining sugar and beat until stiff. 6. Stir sour
cream into peanut butter mixture. 7. Then fold in egg whites. 8. Pile
lightly into baked pie shell and chill until firm. 9. Decorate with peanut
butter topping and chocolate curls made from semisweet chocolate square.
Peanut Butter Topping: 1. Blend all ingredients in small bowl or electric
mixer. 2. then beat at high speed until topping forms soft peaks. 3. Serve
on Peanut butter chiffon pie or cakes and puddings. Makes about 1 1/2 cups.
NOTES : Instead of peanut butter topping you can use sweetened whipped
cream and 1 ounce semisweet chocolate.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 241 by "Diane Geary"
<diane@keyway.net> on Nov 10, 1997

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”