Peanut Butter Chiffon Pie - cooking recipe

Ingredients

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 (9-inch) baked crumb crust
1/2 c. heavy cream, whipped stiff
peanut halves
chocolate pieces

Preparation

Soften gelatin in 1/4 cup cold 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 until thick and fluffy, about 5 minutes.
Cool, place peanut butter in bowl; add remaining 1/2 cup water gradually, beat until smooth.
Add vanilla to egg yolk mixture; blend.
Chill until slightly thickened, but still syrupy, about 10 to 15 minutes.
Beat egg whites until foamy; add remaining 1/4 cup sugar gradually, beating until stiff.
Fold into peanut butter mixture. Turn into crumb crust.
(You may use baked pastry shell.) Chill until firm.
Makes 6 servings.