Peanut Butter Chiffon Pie: Recipe

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.