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Name: Peanut Butter Chiffon Pie #3
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 Envelopes unflavored gelatin; 2 Eggs separated; 1 9-inch pie shell; baked; 1 c Cold water; 1/4 c Sugar; Sweetened whipped cream; 1/2 c Peanut butter; 1 ts Vanilla extract

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INGREDIENTS

2 Envelopes unflavored gelatin
2 Eggs ; separated
1 9-inch pie shell; baked
1 c Cold water
1/4 c Sugar
Sweetened whipped cream
1/2 c Peanut butter
1 ts Vanilla extract

Servings

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 G Internet, G Internet.

NOTES

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Peanut Butter Chiffon Pie #3

2 Envelopes unflavored gelatin
2 Eggs separated
1 9-inch pie shell; baked
1 c Cold water
1/4 c Sugar
 Sweetened whipped cream
1/2 c Peanut butter
1 ts Vanilla extract

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 G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (93g)
Recipe Makes: 8 Servings

Calories: 187
Calories from Fat: 74 (40%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 1.4g
Cholesterol 264.4mg		81 %
Sodium 106.3mg		4 %
Potassium 111.1mg		3 %
Total Carbohydrate 20.1g		6 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 19.8g
Protein 8.9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 187

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