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Peanut Butter Chiffon Pie #1

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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.

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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