| 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
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