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Peanut Butter Chiffon Pie

Peanut Butter Chiffon Pie

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  • Makes: 10 servings
  • Hands On 45 mins
  • Total Time 3 hrs up to overnight

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Peanut butter lovers, rejoice. This pie is so good, and it has a twist: Melba toast replaces graham cracker crumbs for a crisp, salty foil to the decadent filling.

Ingredients

    For the Crust:
  • 1 1/2 cup finely crushed melba toasts
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine sea salt
  • For the Peanut Butter Filling:
  • 1/4 cup cold water
  • 2 teaspoons unflavored gelatin
  • 3 large egg yolks
  • 1 cup granulated sugar
  • 2/3 cup whole milk
  • 1/4 teaspoon fine sea salt
  • 2/3 cup well-stirred, smooth, salted natural peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 cup heavy cream
  • For Finishing the Pie:
  • 3/4 cup heavy cream
  • 1/4 cup chopped roasted, salted peanuts

Directions

  1. For the Crust: Preheat oven to 350 degrees . In a medium bowl, combine crushed toasts, butter, 2 tablespoons of the sugar and 1/4 teaspoon of the sea salt. Stir to evenly coat. Press mixture onto bottom and sides of a 9-inch pie plate. Bake crust until lightly golden, about 8 minutes. Cool completely on a wire rack.
  2. For the Peanut Butter Filling: In a small bowl, whisk together the water and gelatin. Let stand 10 minutes.
  3. For the Peanut Butter Filling: Meanwhile, in a medium, heavy-bottom saucepan, whisk together egg yolks, the remaining 1 cup sugar, the milk and 1/4 teaspoon of the sea salt. Cook, stirring constantly, over medium heat until custard thickens and begins to bubble. Remove from heat; add gelatin mixture. Whisk until gelatin has dissolved and mixture is smooth. Whisk in peanut butter, vanilla and the remaining 1/8 teaspoon sea salt. Cool to room temperature.
  4. For the Peanut Butter Filling: In a large bowl, beat 1 cup of the cream with an electric mixer on medium-high speed until stiff peaks form (tips stand straight). Fold about one-third of the whipped cream into the peanut butter custard. Gently fold in the remaining whipped cream until just a few streaks of white remain. Gently spoon filling into cooled pie crust. Chill at least 3 hours or up to overnight.
  5. For Finishing the Pie: To finish: In a large bowl, beat the remaining 3/4 cup cream with an electric mixer on medium-high speed until soft peaks form. Spoon whipped cream over filling, then top with peanuts.

Nutrition Facts

(Peanut Butter Chiffon Pie)

Servings Per Recipe 10, Polyunsaturated fat (g) 2, Folate (µg) 30, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 1, Pyridoxine (Vit. B6) (mg) 0, pro. (g) 10, calcium (mg) 70, cal. (kcal) 495, vit. A (IU) 907, iron (mg) 1, fiber (g) 2, sodium (mg) 314, sugar (g) 26, Potassium (mg) 120, sat. fat (g) 16, Riboflavin (mg) 0, carb. (g) 39, Niacin (mg) 1, Fat, total (g) 34, vit. C (mg) 0, chol. (mg) 121, Thiamin (mg) 0, Monounsaturated fat (g) 7

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