Peanut Butter Chiffon Pie
Makes one 9-inch (23-cm) pie
For the crust:
4 cups (1 L) corn flakes
1/4 cup (60 mL) soft butter
2 tbsp (30 mL) sugar
Crush flakes to fine crumbs. Mix in sugar and then butter. Press
mixture into a pie plate, bringing the crumbs up sides to rim.
Chill.
For the filling:
1 tbsp (15 mL) unflavoured gelatin
1 cup (250 mL) cold water
2 eggs, separated
3/4 cup (180 mL) sugar
1/2 tsp (2 mL) salt
1/2 cup (125 mL) smooth peanut butter
1/2 tsp (2 mL) vanilla
Soften gelatin in 1/4 cup (60 mL) of the cold water. Beat egg
yolks slightly and combine with 1/2 cup (125 mL) of the sugar,
1/4 cup (60 mL) of the water and the salt. Put in top of double
boiler and place over hot water in bottom of boiler. Stir in
softened gelatin and cook, stirring occasionally, until
thickened.
Measure the peanut butter and combine it with the remaining 1/2
cup (125 mL) water. Add this to the thickened mixture with
vanilla and blend well. Remove from heat and chill until
slightly thickened.
Beat egg white until light peaks form and add remaining 1/4 cup
(60 mL) sugar, beating until stiff but not dry peaks form. Fold
whites into chilled mixture and spread in pie shell. Chill until
set. Serve with sweetened, vanilla flavoured whipped cream.
Nutrition per serving (when pie is cut into 8; no additional
whipped cream): 460 calories; 16 g fat; 10 g protein; 75g
carbohydrates; 4 g fibre |