Peanut Butter Chiffon Pie

Recipe makes one 9-inch pie

Whatcha Need

• 1 envelope Knox Gelatine
• 1 cup cold water
• 2 egg yolks, well beaten
• ¼ cup sugar or light corn syrup
• ½ teaspoon salt
• ½ cup peanut butter
• 2 egg whites
• ½ teaspoon vanilla
• 1 baked pie shell

Whatcha Do

1. Soften the gelatine in ¼ cup of the cold water.
2. In the top of a double boiler, combine the egg yolks, half of the sugar or corn syrup, ¼ cup water, and salt. Blend well.
3. Add the softened gelatine. Place over boiling water and beat constantly with rotary beater until thick and fluffy. Remove from heat and cool.
4. Place peanut butter in a bowl. Gradually add the remaining water, beating until smooth. Add the cooled egg mixture and vanilla; blend well.
5. Chill the mixture until slightly thickened.
6. Beat the egg whites until foamy. Gradually add remaining sugar or corn syrup, beating until stiff peaks form.
7. Fold the egg whites gently into peanut butter mixture.
8. Turn the filling into baked pie shell (or crumb crust) and chill until firm.
9. If desired, just before serving, top with chopped nuts, sweetened whipped cream or whipped evaporated milk.