Peanut brittle chiffon pie with graham cracker pie crust
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Gelatin,unflavored |
| ¼ | cup | Water,cold |
| 4 | Egg yolks | |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 4 | tablespoons | Butter |
| 1¼ | cup | Graham cracker crumbs |
| ½ | pint | Heavy cream,at room temp. |
| ½ | cup | Peanut brittle,crushed |
| Whipped cream | ||
| Peanut brittle,crushed | ||
| ¼ | cup | Sugar |
Directions
GRAHAM CRACKER PIE CRUST
1. Sprinkle gelatin over cold water to soften. 2. Combine egg yolks and sugar in the top of a double boiler. Beat with a whisk over simmering water until triple in volume and very thick. Add softened gelatin and stir until gelatin dissolves. Remove mixture from heat and cool. 3. Beat cream until stiff, and add vanilla. Fold beaten cream into egg yolk mixture. Fold in crushed peanut brittle.
Refrigerate until cold and very thick. Pour into chilled Graham Cracker Pie Crust. Chill until firm. Top with additional whipped cream and sprinkle with additional crushed peanut brittle if desired.
*** GRAHAM CRACKER PIE CRUST *** Melt butter over low heat. Remove from heat and stir in crumbs and sugar. Blend well. Press the mixture evenly onto the bottom and sides of a 9" pie pan. Bake for 5 minutes in preheated 350'F. oven. Chill before serving.
Poster Unknown.
Submitted By JEFF PRUETT On 04-24-95
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