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