Ingredients
- 9 pie shell (baked)
- 2 envelopes gelatin (unflavored)
- 2 eggs (separated)
- 1 sweetened whipped cream
- 350 ml water (cold)
- 110 gr peanut butter
- 75 gr sugar
- 4 gr vanilla extract
One 23 cm single-crust pie VARIATION: Peanut Brittle Chiffon Pie: Follow the above recipe adding half cup of crushed peanut brittle to the custard.
