Peanut butter chiffon pie #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Crushed pretzels |
| 3 | tablespoons | Sugar |
| 6 | tablespoons | Melted butter |
| 1 | Envelope unflavored gelatin | |
| ½ | cup | Sugar; divided |
| ¼ | teaspoon | Salt |
| 1 | cup | Milk |
| 2 | Egg yolks; slightly beaten | |
| ½ | cup | Creamy peanut butter |
| 2 | Egg whites | |
| 1 | carton | (4.5-oz) whipped topping; thawed (Pet or Cool Whip) |
Directions
PRETZEL CRUMB CRUST
FILLING
Crust: Combine ingredients and press firmly into a 9-inch pan. Bake at 350 degrees for 8 minutes. Cool.
Filling: Combine gelatin, ¼ cup sugar and salt in sauce pan. Stir in egg yolks and milk. Stir and cook over medium heat until mixture comes to a boil. Remove from heat, add peanut butter and stir until smooth. Chill, stirring occasionally until partially set.
Beat egg whites until foamy, gradually beat in ¼ cup sugar and beat until stiff with shiny peaks. Fold in peanut butter mix. Fold in whip topping.
ARKANSAS TODAY, CHANNEL 11, KTHV 04/03/1991
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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