| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Pie |
8 |
Servings |
INGREDIENTS
| 1 |
|
9-inch pie shell; baked |
| 2 |
|
Envelopes unflavored gelatin |
| 1 |
c |
Cold water |
| 2 |
|
Eggs; separated |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Peanut butter |
| 1 |
ts |
Vanilla extract |
|
|
Sweetened whipped cream |
INSTRUCTIONS
Date: Sun, 11 Feb 1996 10:52:03 EST
From: AKSC87A@prodigy.com (MARY JO KNAPPER)
Prepare the prebaked pie shell; cool completely. Mix the gelatin with 1/4
cup of the water. Set aside. Beat the egg yolks. In the top of a double
boiler set over simmering water, combine the egg yolks, 1/8 cup of the
sugar, and 1/4 cup of the water. Mix well. Stir in the gelatin mixture
until completely dissolved. Cook, stirring constantly, for 5 minutes.
Remove the pan from the heat and cool. Combine the peanut butter, the
remaining water, and the vanilla. Beat until smooth. Beat in the egg
mixture. Chill until slightly thickened. Beat the egg whites until they
form stiff peaks. Beat the remaining sugar into the egg whites, a little at
a time. Gently fold the egg white mixture into the custard. Turn the
filling into the pie shell. Chill until set. Serve with sweetened whipped
cream. One 9-inch single-crust pie VARIATION: Peanut Brittle Chiffon Pie:
Follow the above recipe adding 1/2 cup of crushed peanut brittle to the
custard.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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