How To make Peanut Butter Chiffon Pie:
9 inch pie shell
baked
2 envelopes unflavored gelatin
1 cup cold water
2 eggs :
separated
1/4 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla extract
sweetened whipped cream
Prepare the prebaked pie shell; cool completely. Mix the gelatin with 1/4 cup of the water. Set aside. Beat the egg yolks. In the top of a double boiler set over simmering water, combine the egg yolks, 1/8 cup of the sugar, and 1/4 cup of the water. Mix well. Stir in the gelatin mixture until completely dissolved. Cook, stirring constantly, for 5 minutes. Remove the pan from the heat and cool. Combine the peanut butter, the remaining water, and the vanilla. Beat until smooth. Beat in the egg mixture. Chill until slightly thickened. Beat the egg whites until they form stiff peaks. Beat the remaining sugar into the egg whites, a little at a time. Gently fold the egg white mixture into the custard. Turn the filling into the pie shell. Chill until set. Serve with sweetened whipped cream.
One 9-inch single-crust pie VARIATION: Peanut Brittle Chiffon Pie: Follow the above recipe adding 1/2 cup of crushed peanut brittle to the custard.
How To make Peanut Butter Chiffon Pie:'s Videos
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Today I am cooking at home and making an easy no-bake peanut butter pie. This is a great make-ahead dessert that is versatile and tasty.
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INGREDIENTS
8 oz (227 g) softened cream cheese
8 oz (227 g) Cool Whip topping
1 cup (240 g) peanut butter
1 cup (125 g) confectioner's sugar
1 tsp vanilla extract
8-inch pie crust of choice
chocolate shavings for garnish (optional)
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How To Make Peanut Butter Pie
Peanut Butter Cheesecake Pie
No Bake Peanut Butter Pie
Peanut Butter Cake|Apron
Peanut Butter Cake|Apron
Unsalted butter 80g | 1/3cup
Caster Sugar 45g | 6Tbsp
Whole egg 3 (55g+- an egg)
Crunchy peanut butter 30g | 2Tbsp
Cake flour 80g | 7Tbsp
Baking powder 1.5g | 1/2tsp
Fresh milk 30ml | 2Tbsp
Vanilla extract 2.5g | 1/2tsp
Pan size 13x6x4cm 2
Bake at 180°C | 350°F for 25-30 minutes
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PEANUT BUTTER CHIFFON CAKE
Chiffon cake is such a beautiful and easy cake to make and widely can vary in flavor we like. And today I will share my new chiffon recipe using peanut butter.
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BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?