Recipe - Peanut Butter Chiffon Pie

1 Env Unflavored Gelatin
One half cup Sugar
One fourth teaspoon Salt
1 cup Milk
2 Whole Eggs; Separated
2/3 cup Smooth Peanut Butter
1 cup Sour Cream
1 Whole 9 inch pie shell;
Baked
Peanut Butter Topping
One half cup Whole Milk; Cold
One half teaspoon Vanilla
2 tablespoon Peanut Butter
2 tablespoon Sugar
1 pack Dessert Topping; Mix

Filling: 1. In top part of small double boiler mix gelatin, One fourth cup of the
sugar and the salt. 2. Add milk and egg yolks and beat with rotary beater
until blended. 3. Put over simmering water and cook, stirring, until
mixture thickens slightly and coats a spoon. 4. Remove from heat, pour into
bowl and beat in peanut butter. Cool thoroughly. 5. Beat egg whites until
foamy. Gradually add remaining sugar and beat until stiff. 6. Stir sour
cream into peanut butter mixture. 7. Then fold in egg whites. 8. Pile
lightly into baked pie shell and chill until firm. 9. Decorate with peanut
butter topping and chocolate curls made from semisweet chocolate square.

Peanut Butter Topping: 1. Blend all ingredients in small bowl or electric
mixer. 2. then beat at high speed until topping forms soft peaks. 3. Serve
on Peanut butter chiffon pie or cakes and puddings. Makes about 1 One half cups.

NOTES : Instead of peanut butter topping you can use sweetened whipped
cream and 1 ounce semisweet chocolate.
Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 241 by "Diane Geary"
diane@keyway.net on Nov 10, 1997