Peanut Butter Pie
Skip the store-bought stuff and impress everyone with this homemade Peanut Butter Pie! It's got a creamy peanut butter filling with a secret fluffy texture, all on top of a classic graham cracker crust. Freeze it for a bit and enjoy a delicious chilled treat!
Servings 6
Ingredients
- 1 Envelope Unflavored Gelatin
- 1 Cup Cold Water
- 3 Egg Yolks well beaten
- ½ Cup Sugar
- ½ teaspoon Salt
- ½ Cup Peanut Butter creamy
- ½ teaspoon Vanilla
- 3 Egg Whites unbeaten
- ½ tub Cool Whip
- 1 10" Graham Cracker Crust
Instructions
- Combine ¼ cup of cold water with gelatin to soften.
- In the top of a double boiler, stir together egg yolks, ¼ cup of sugar, ¼ cup of cold water, and salt. Add gelatin.
- While over boiling water, beat constantly until thick and fluffy (about 5 minutes). Cool.
- Place peanut butter in a bowl and add remaining ½ cup of cold water gradually. Beat until smooth.
- Add the vanilla to the egg yolk mixture and blend until combined. Then add to the peanut butter mixture and blend until combined.
- Chill until slightly thickened (about 10-15 minutes).
- In another bowl, beat the egg whites until foamy. Add the remaining ¼ cup of sugar gradually and beat until stiff. Fold into the peanut butter mixture.
- Place the mixture into the graham cracker crust and freeze until firm (about 8-10 hours).
- Before serving, top with Cool Whip or other whipped topping.