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Black Bottom Peanut Butter Chiffon Pie

Shelly's
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:

1/2 cup sugar
1 Tbs. cornstarch
2 cups milk
4 beaten egg yolks
1 cup semi-sweet chocolate chips
1 tsp. vanilla
1 baked 9" pie shell
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup peanut butter
4 egg whites
1/4 cup sugar
2 cups Cool Whip
chocolate curls, optional

1.Mix first 4 ingredients in heavy saucepan. Bring to boil over medium heat, stirring constantly.
2.Dip 1 cup out in a bowl and add chocolate and vanilla. Stir till chocolate melts.
3.Pour chocolate filling in bottom of pie shell. Chill in refrigerator.
4.Add gelatin to 1/4 cup cold water. Let sit 1 minute.
5.Add gelatin water to hot custard. Stir till dissolved.
6.Stir in 1/2 cup peanut butter till well mixed and smooth.
7.Beat egg whites with electric mixer, gradually adding 1/4 cup sugar. Mix till stiff peaks form.
8.Fold in peanut butter custard and Cool Whip.
9.Pour peanut butter layer on top of chocolate layer. Chill in refrigerator.
10.Garnish with chocolate curls, if desired.

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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