Peanut Butter Fudge Swirl Chiffon Pie
- Ready In:
- 1 (3 ounce) envelope unflavored gelatin
- 1⁄4 cup sugar
- 1⁄8 teaspoon salt
- 1 cup milk
- 2 eggs, separated
- 1⁄2 cup creamy peanut butter
- 1⁄4 cup sugar
- 1 cup heavy cream, whipped
- 1⁄4 cup chocolate fudge topping
- pretzel crumb pie shell
- 3⁄4 cup pretzel crumb
- 3 tablespoons sugar
- 6 tablespoons melted butter
- In a medium saucepan combine gelatin, 1/4 cup sugar, and salt.
- Gradually add milk and beaten egg yolk; mix well. Cook over medium heat, stirring constantly until mixture comes to a boil.
- Reduce heat and cook 5 minutes, stirring constantly.
- Add peaut butter and stir until blended.
- Spoon into large bowl and chill in refrigerator until mixture mounds just a bit when dropped from a spoon.
- Beat egg whites until foamy. Gradually add 1/4 cup sugar and continue to beat until stiff and glossy.
- Fold into peanut butter mixture and then gently fold in whipped cream.
- Spoon into baked and cooled Pretzel Crumb Pie shell.
- Drizzle 1/4 cup chocolate fudge topping. Swirl with a knife several times for marble effect.
- Chill 3 hours or until set.
- Pretzel Crumb Pie Shell:.
- Combine pretzel crumbs, sugar, and melted butter, mixing well.
- Press evenly in bottom and sides of 9-inch pie plate.
- Bake in 350 degree oven for 8 minutes.
- Cool on wire rack.
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