Peanut butter chiffon pie with pretzel crust & a black-bottom peanut butter chiffon pie (1972) - Cli
A peanut butter chiffon pie with pretzel crust sounds like it might be salty or heavy. But this dessert is incredibly light and outrageously delicious.
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Cooking tools:
- Pie dish
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- Mixing bowl
- Rolling pin
- Measuring cup
- Measuring spoon
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- Spoon
- Refrigerator
- Zip-top bag
- Cooling rack
Ingredients
- 3/4 cup finely-crushed pretzel crumbs
- 3 tbsp. sugar
- 6 tbsp. butter, melted
- 1 envelope unflavored gelatin
- 1/4 cup sugar
- 1/4 tsp. salt
- 1 cup milk
- 2 egg yolks, slightly beaten
- 1/2 cup creamy peanut butter
- 2 egg whites
- 2 cups (or 4-1/2 oz.) Bird’s Eye Cool Whip non-dairy whipped topping, thawed
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