Peanut Butter Chiffon Pie-Sorry there's no photos, it didn't last very long!

I got to visit one of my favorite little shops last week: The Country Lamb.  I can't leave that store without purchasing something and Gooseberry Patch got me again.  :)  This pie went fast!  

Peanut Butter Chiffon Pie

1 C pretzels, finely crushed

6 T butter, melted

3/4 C plus 3 T sugar, divided

1 env. unflavored gelatin

1/4 tsp salt

1 C milk

2 eggs

1/2 C creamy peanut butter

1 1/2 C cool whip, thawed

Garnish: Chocolate syrup

Combine pretzel crumbs with butter and 3 T sugar.  Press into an ungreased pie plate and bake at 350 degrees for 8 minutes.  Cool completely.  Mix gelatin, 1/2 C sugar and salt in saucepan.  Add milk and egg yolks.  Cook over medium heat until boiling, stirring constantly.  Remove from heat and stir in peanut butter; stir until smooth.  Refrigerate until chilled.  Beat egg whites with an electric mixer until foamy.  Gradually stir in remaining 1/4 C sugar and beat until stiff peaks form.  Fold in chilled peanut butter mixture into egg whites.  When combined, gently fold in cool whip.  Spread mixture into prepared pretzel crust.  Chill 2-3 hours or until set.  Garnish with chocolate syrup, drizzled in a criss-cross pattern.






Until next time, Happy Cooking!