It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Peanut Butter Chiffon Pie
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- #32000
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 envelope unflavored gelatin
1/2 cup sugar
1/4 teaspoon salt
1 cup milk
2 whole eggs, separated
2/3 cup creamy peanut butter
1 cup sour cream
1 pie shell (9 inch), baked
Peanut Butter Topping
1/2 cup whole milk, cold
1/2 teaspoon vanilla extract
2 tablespoons peanut butter
2 tablespoons sugar
1 package whipped topping mix (e.g., Dream Whip)
directions
In top part of small double boiler, mix gelatin, 1/4 cup of the sugar and the salt. Add milk and egg yolks and beat with rotary beater until blended.
Put over simmering water and cook, stirring, until mixture thickens slightly and coats a spoon. Remove from heat, pour into bowl and beat in peanut butter. Cool thoroughly.
Beat egg whites until foamy. Gradually add remaining sugar and beat until stiff. Stir sour cream into peanut butter mixture. Then fold in egg whites.
Pile lightly into baked pie shell and chill until firm. Decorate with peanut butter topping and chocolate curls if desired.
For Peanut Butter Topping: Blend all ingredients in small bowl with electric mixer. Beat at high speed until topping forms soft peaks.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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