Peanut Butter Chiffon Pie – a delicious recipe with unflavored gelatin, cold water, egg, sugar, peanut butter, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
315
kcal
Calories
23
g
Fat
20
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg. unflavored gelatin, 1 c. cold water, 1 egg, separated, 1/4 c. sugar, and more.
Yes, Peanut Butter Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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