|EVERY FEW MINUTES|
|PEANUT BUTTER PIE WITH PRETZEL CRUST|
1 env. unflavored gelatin
1/4 c. cold water
1 1/2 tbsp. cornstarch
2 c. cold milk
1/2 c. sugar
1/2 tsp. salt
4 eggs, separated
1 1/2 sq. unsweetened chocolate
1/3 c. sugar
1 baked pie crust (see recipe)
1/2 c. chunky peanut butter
Soften gelatin in cold water. Set aside. Combine cornstarch, milk, 1/2 cup sugar and salt. Cook over low heat until scalded. Beat egg yolks and stir a small amount of scalded mixture into them, then add yolks to saucepan and continue to cook, stirring, until sauce begins to boil. Remove from heat
Melt chocolate in 1 cup custard mixture. Spread over bottom of pie shell. Stir softened gelatin into remaining custard mixture. Cool to room temperature. Beat egg whites with 1/3 cup sugar until stiff.
Combine peanut butter with cooled custard, and gently fold in egg whites. Spread in pie over the chocolate mixture. Chill. When ready to serve, cover with whipped cream.
PRETZEL CRUST RECIPE:
2 1/4 c. finely crushed pretzels
1/2 c. & 1 tbsp. sugar
1 c. & 2 tbsp. melted butter (or butter)
Combine all ingredients, mixing well. Press firmly on bottom and sides of 9 inch pie pan. Bake at 350 degrees for 8 minutes. Cool.
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