| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Pie | 8 | Servings | |
INGREDIENTS
| 3/4 | c | Crushed pretzels |
| 3 | T | Sugar |
| 6 | T | Melted butter |
| 1 | Envelope unflavored gelatin | |
| 1/2 | c | Sugar, divided |
| 1/4 | t | Salt |
| 1 | c | Milk |
| 2 | Egg yolks, slightly beaten | |
| 1/2 | c | Creamy peanut butter |
| 2 | Egg whites | |
| 1 | 4.5-oz whipped topping | |
| thawed Pet or Cool Whip | ||
| 3 | degrees for 8 minutes. Cool. | |
| 1 1/3 | 91 |
INSTRUCTIONS
Crust: Combine ingredients and press firmly into a 9-inch pan. Bake at 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 "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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Nutrition (calculated from recipe ingredients)
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Calories: 354
Calories From Fat: 171
Total Fat: 19.8g
Cholesterol: 70.4mg
Sodium: 525.8mg
Potassium: 219.6mg
Carbohydrates: 38.5g
Fiber: 1.6g
Sugar: 19.3g
Protein: 8.5g