*  Exported from  MasterCook  *
                         Peanut Butter Chiffon Pie:
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         9 inch pie shell -- baked
    2                    envelopes unflavored gelatin
    1      cup           cold water
    2                    eggs -- separated
      1/4  cup           sugar
      1/2  cup           peanut butter
    1      teaspoon      vanilla extract
                         sweetened whipped cream
 Prepare the prebaked pie shell; cool completely. Mix the gelatin with
 1/4 cup of the water. Set aside.  Beat the egg yolks. In the top of a
 double boiler set over simmering water, combine the egg yolks, 1/8 cup
 of the sugar, and 1/4 cup of the water. Mix well. Stir in the gelatin
 mixture until completely dissolved. Cook, stirring constantly, for 5
 minutes. Remove the pan from the heat and cool. Combine the peanut
 butter, the remaining water, and the vanilla. Beat until smooth. Beat
 in the egg mixture. Chill until slightly thickened. Beat the egg whites
 until they form stiff peaks. Beat the remaining sugar into the egg
 whites, a little at a time. Gently fold the egg white mixture into the
 custard. Turn the filling into the pie shell. Chill until set.  Serve
 with sweetened whipped cream.
  One 9-inch single-crust pie
 VARIATION: Peanut Brittle Chiffon Pie:  Follow the above recipe adding
 1/2 cup of crushed peanut brittle to the custard.
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