Peanut butter chiffon pie #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| 2 | teaspoons | Unflavored gelatin |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Salt |
| 1 | cup | Water |
| ½ | cup | Peanut butter |
| 2 | Egg yolks; slightly beaten | |
| 1 | teaspoon | Vanilla |
| 2 | Egg whites | |
| 2 | tablespoons | Sugar |
| ½ | cup | Whipping cream |
| 1 | Fully ripened banana (optional) | |
| 1 | 9-inch baked pastry shell; cooled | |
Directions
Date: Sun, 11 Feb 1996 08:51:56 -0800 From: Gerald Edgerton <jerrye@...> Mix first 4 ingredients together. Slowly,add water to peanut butter. Blend until smooth; stir in the egg yolks. Add the gelatin mixture. Cool and stir until mixture thickens slightly.Add vanilla and chill until partially set.
Beat egg whites to soft peaks, add 2 tbsp. sugar beating to stiff peaks; fold into first mixture. Whip cream until stiff and fold into pie mixture.
Slice banana, if desired, into pastry shell and top with the filling.
Garnish with globs of whipping cream with a slice of banana in each glob.
MC-RECIPE@...
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