They seem like an unlikely couple: peanut butter and chiffon. And yet, like any successful pairing, they bring out the best in each other. And anyway, people said the same thing about peanut butter and bananas, and today they’re practically a food group to fifth graders, not to mention families with camping compounds in the Adirondacks.

Chocolate Wafer Crumb Crust
for a single crust pie

The Filling

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