Peanut Butter Pie
From Farm Journal's Complete Pie Cookbook
Baked 9" inch shell or graham crust
1 envelope unflavored gelatin
1 C. cold water
3 egg yolks, well beaten
1/2 C. sugar or light corn syrup
1/2 tsp. salt
1/2 c. smooth peanut butter
1/2 tsp. vanilla
3 egg whites, unbeaten
1/2 c. heavy cream, whipped (optional)
Peanut halves
Chocolate pieces
Soften gelatin in 1/4 cup water.
Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend. Add gelatin.
Place over boiling water; beat constantly with rotary beater (again don't rush out to buy a rotary beater because a whisk works just as well) until thick and fluffy (about 5 minutes). Cool.
Place peanut butter in a bowl; add remaining 1/2 cup of water gradually; beat until smooth. Add vanilla to egg yolk mixture; blend into peanut butter. Chill until slightly thickened, but still syrupy (10 to 15 minutes).
Beat egg whites until foamy; add remaining sugar gradually, beating until stiff. Fold into peanut butter mixture. Turn into pie shell. Chill until firm.
To serve, cover top with thin layer of whipped cream, if desired. Decorate with peanut halves abd chocolate chips as desired.
Happy Yippy Mom!
From Farm Journal's Complete Pie Cookbook
Baked 9" inch shell or graham crust
1 envelope unflavored gelatin
1 C. cold water
3 egg yolks, well beaten
1/2 C. sugar or light corn syrup
1/2 tsp. salt
1/2 c. smooth peanut butter
1/2 tsp. vanilla
3 egg whites, unbeaten
1/2 c. heavy cream, whipped (optional)
Peanut halves
Chocolate pieces
Soften gelatin in 1/4 cup water.
Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend. Add gelatin.
Place over boiling water; beat constantly with rotary beater (again don't rush out to buy a rotary beater because a whisk works just as well) until thick and fluffy (about 5 minutes). Cool.
Place peanut butter in a bowl; add remaining 1/2 cup of water gradually; beat until smooth. Add vanilla to egg yolk mixture; blend into peanut butter. Chill until slightly thickened, but still syrupy (10 to 15 minutes).
Beat egg whites until foamy; add remaining sugar gradually, beating until stiff. Fold into peanut butter mixture. Turn into pie shell. Chill until firm.
To serve, cover top with thin layer of whipped cream, if desired. Decorate with peanut halves abd chocolate chips as desired.
Happy Yippy Mom!