Peanut Butter Fudge Swirl Chiffon Pie

"Now this is a wonderful peanut butter pie! It is an adaption that I have created from two pie recipes. The pretzel crumb pie shell adds another dimension to this pie. I like to prepare the pretzel crumb pie shell, bake and cool it prior to making the filling. That could be done in the morning and the filling mid-afternoon. I'm posting it here because I want to be sure I don't lose this precious recipe. The chill time isn't included in prep time."
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Ready In:




  • 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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