Peanut butter chiffon pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| 2 | teaspoons | Unflavored gelatin |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Salt |
| 1 | cup | Water |
| ½ | cup | Peanut butter |
| 2 | eaches | Egg yolks,slightly beaten |
| 1 | teaspoon | Vanilla |
| 2 | eaches | Egg whites |
| 2 | tablespoons | Sugar |
| ½ | cup | Whipping cream |
| 1 | each | Fully ripened banana (opt.) |
| 1 | each | 9\" baked pastry shell,cooled |
Directions
Mix first 4 ingredients together.Slowly,add water to peanut butter.
Blend until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir until mixture thickens slightly.Add vanilla and chill until partially set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff peaks;fold into first mixture.Whip cream until stiff and fold into pie mixture.Slice banana,if desired,into pastry shell and top with the filling.Garnish with globs of whipping cream with a slice of banana in each glob.
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