Penelope's Recipe Box

Peanut butter chiffon may seem like a confectionary anomaly but its unlikeliness is what makes it such an accomplishment when you pull it off. People were similarly skeptical about peanut butter and bananas at the beginning, and now fifth graders think they’re a food group.

The Crust

Chocolate Wafer Crumb Crust for a single crust pie

The Filling

1. 1 envelope unflavored gelatin
2. ¼ cup water
3. 4 eggs, separated
4. 1 cup sugar
5. 1 cup smooth peanut butter
6. 1 cup milk
7. ½ cup heavy cream
8. ¼ cup chopped toasted peanuts

Preheat the oven to 325°

In a small bowl, sprinkle the gelatin over the water and let stand until the gelatin softens

In a medium saucepan, whisk the egg yolks

Stir in ¾ cup of the sugar, the peanut butter and milk, and cook over medium heat until the mixture simmers and thickens slightly, but doesn’t boil

Remove from heat and add the gelatin, and stir until dissolved

Pour into a bowl and refrigerate, stirring occasionally until it thickens, about an hour

Whip the cream until stiff peaks form

In another bowl, beat the egg whites until soft peaks form

Slowly add the remaining ¼ cup sugar to the egg whites, and continue to beat until stiff peaks form

Fold the beaten egg whites and cream into the peanut butter mixture until combined

Pour the mixture into the crust

Top with the toasted peanuts

Chill for at least 2 hours before serving