Peanut Butter Chiffon Pie recipe: Williams-Sonoma - Pies & Tarts
Ingredients: (I got enough filling for two pies out of this recipe)
- Graham crackers crumb crust for a 9-inch pie shell (see recipe below)
- 1 envelope (1 tbsp) unflavored gelatine (I'd recommend using 2 or 3 envelopes)
- ¼ cup water
- 4 eggs, separated
- 1 cup sugar
- 1 cup smooth peanut butter
- 1 cup milk
- ½ cup heavy cream
- ¼ cup chopped toasted peanuts (optional) (I used white chocolate sprinkles instead)
- Preheat an oven to 325°F. Pat the crumb mixture into a 9-icnh pie pan and bake for 8 minutes. Remove from the oven and let cool completely before filling.
- In a small bowl sprinkle the gelatine over the water and let stand for a few minutes to soften. (I followed the instructions of the gelatine package; put gelatine envelope in cold water for 5 min)
- Meanwhile, put the egg yolks in a medium saucepan and whisk them for a moment. Stir in ¾ cup of the sugar, the peanut butter and milk. Place over medium heat and cook, stirring constantly, until the mixture just reaches a simmer and thickens slightly but does not boil. Remove from the heat and add the softened gelatine, stirring until it is completely dissolved. Pour into a bowl and refrigerate, stirring now and then, until it mounds slightly when dropped from a spoon and no longer feels warm, about 1 hour or more.
- Whip the cream until stiff. In another bowl beat the egg whites until soft peaks form. Slowly ad the remaining ¼ cup sugar to the whites, continuing to beat until stiff peaks form. Gently fold the beaten egg whites and cream into the peanut butter mixture until completely blended. Mound the mixture in the crust and sprinkle with the peanuts, if desired. Chill several hours before serving. (I chilled it overnight)
Graham Crackers Crumb Crust recipe: adapted from Williams-Sonoma - Pies & Tarts
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- Make crumbs in a food processor or crush them with a rolling pin.
- Combine the crumbs and melted butter in a mixing bowl and toss together. With your fingers press and pat the mixture over the bottom and sides of a 9-inch pie pan, taking care not to make the sides too thick.