Soften gelatin in 1/4 cup water. Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend. Add gelatin; place over boiling water, beating constantly with rotary beater until thick and fluffy, about 5 minutes.
Cool. Place peanut butter in a bowl; add remaining 1/2 cup water gradually, beating until smooth. Add egg yolk mixture and vanilla; blend. Chill until slightly thick but still syrupy, about 10 to 15 minutes. Beat egg whites until foamy; add remaining 1/4 cup sugar, beating until stiff. Fold in peanut butter mixture; pour into a baked pie shell. Chill for about 1 1/2 hours.
Originally Submitted
12/12/2008
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