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PEANUT BUTTER CHIFFON PIE Crust: 3/4 c. finely crushed pretzel crumbs 3 Tbsp. sugar 6 Tbsp. butter, melted Filling: 1 envelope unflavored gelatin 1/4 tsp. salt 2 egg yolks, slightly beaten 2 egg whites 1/4 c. sugar 1 c. milk 1 (4 1/2 oz.) container Cool Whip nondairy whipped topping, thawed (2 c.) 1/2 c. creamy peanut butter 1/4 c. sugar Mix gelatin, 1/4 cup sugar and salt in saucepan. Add milk and egg yolks, cook and stir over medium heat until mixture comes to a boil. Add peanut butter, stir until blend- ed. Chill. Beat egg whites until foamy. Gradually add 1/4 cup sugar, beating until stiff. Fold in peanut butter mixture, then fold in Cool Whip. Spoon into crust. Chill until firm, about 2 to 3 hours. Garnish with chocolate syrup and grated chocolate, if desired. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |