Peanut Butter Chiffon Pie
Peanut Butter Chiffon Pie is an moderately easy dinner. Made with 1 envelope unflavored gelatin, 1 c. cold water, 3 egg yolks, well beaten, 1/2 c. sugar or light corn syrup and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Soften gelatin in 1/4 cup cold water.
Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend. Add gelatin.
Place over boiling water; beat constantly with rotary beater until thick and fluffy, about 5 minutes.
Cool, place peanut butter in bowl; add remaining 1/2 cup water gradually, beat until smooth.
Add vanilla to egg yolk mixture; blend.
Chill until slightly thickened, but still syrupy, about 10 to 15 minutes.
Beat egg whites until foamy; add remaining 1/4 cup sugar gradually, beating until stiff.
Fold into peanut butter mixture. Turn into crumb crust.
(You may use baked pastry shell.) Chill until firm.
Makes 6 servings.
π· Perfect Pairings
Complete your meal with these
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