Peanut Butter Fudge Swirl Chiffon Pie

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READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pie:.
  • 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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