Peanut Butter Chiffon Pie

• 1 pkg. unflavored gelatin
• 1 c. cold water
• 1 egg, separated
• 1/4 c. sugar
• 1/3 c. peanut butter, smooth or chunky
• 1/2 c. heavy cream or sour cream
• 9-inch baked pie shell

1. Sprinkle gelatin over cold water to soften.
2. Beat egg yolk and sugar together in top of double boiler.
3. Stir in gelatin and cook the mixture over boiling water, stirring constantly until thick and fluffy.
4. (Takes about 4 minutes.)
5. Remove saucepan from
6. heat and stir in peanut butter.
7. I find that if you keep the mixture over hot (not boiling) water, the peanut butter will blend into the egg yolk, sugar and gelatin mixture better.
8. Let cool a little before adding egg white and cream.
9. Beat egg white until it stands in peaks.
10. In separate bowl, beat cream until it holds its shape. (If you use sour cream, no beating is necessary.)
11. Gently fold beaten egg white and whipped cream into gelatin mixture.
12. Pour into cool pie shell and refrigerate until firm.
13. May be garnished with dollops of whipped cream and crushed peanut brittle, if desired.

unflavored gelatin, cold water, egg, sugar, peanut butter, heavy cream, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189683 (may not work)