Peanut Butter Chiffon Pie Recipe

Name: Peanut Butter Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope gelatin; 1 c. cold water; 3 egg yolks, 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 pie crust; 1/2 c. whipping cream

Servings: persons

1 envelope gelatin
1 c. cold water
3 egg yolks, 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 pie crust
1/2 c. whipping cream

1
Soften gelatin in 1/4 cup water.
2
Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend.
3
Add gelatin.
4
Place over boiling water; beat constantly until thick and fluffy, approximately 5 minutes.
5
Cool.
6
Place peanut butter in bowl.
7
Add remaining 1/2 cup water gradually; beat until smooth.
8
Add vanilla to egg yolk mixture; blend.
9
Chill until slightly thickened, but still syrupy.
10
Beat egg white until foamy. Add remaining sugar gradually, beating until stiff.
11
Fold into peanut butter mixture.
12
Turn into crumb crust.
13
Chill until firm. Serve topped with whipped cream.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 envelope gelatin, 1 c. cold water, 3 egg yolks, beaten, 1/2 c. sugar or light corn syrup, 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.

Peanut Butter Chiffon Pie

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