| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Pie | 8 | Servings | |
INGREDIENTS
| 3/4 | c | Crushed pretzels |
| 3 | tb | Sugar |
| 6 | tb | Melted butter |
| 1 | Envelope unflavored gelatin | |
| 1/2 | c | Sugar; divided |
| 1/4 | ts | Salt |
| 1 | c | Milk |
| 2 | Egg yolks; slightly beaten | |
| 1/2 | c | Creamy peanut butter |
| 2 | Egg whites | |
| 1 | ct | (4.5-oz) whipped topping; thawed (Pet or Cool Whip) |
INSTRUCTIONS
PRETZEL CRUMB CRUST FILLING Crust: Combine ingredients and press firmly into a 9-inch pan. Bake at 350 degrees for 8 minutes. Cool. Filling: Combine gelatin, 1/4 cup sugar and salt in sauce pan. Stir in egg yolks and milk. Stir and cook over medium heat until mixture comes to a boil. Remove from heat, add peanut butter and stir until smooth. Chill, stirring occasionally until partially set. Beat egg whites until foamy, gradually beat in 1/4 cup sugar and beat until stiff with shiny peaks. Fold in peanut butter mix. Fold in whip topping. ARKANSAS TODAY, CHANNEL 11, KTHV 04/03/1991 "COOKING WITH DON BINGHAM" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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