2/3 c. brown sugar
1 tbsp. unflavored gelatin
1 tsp. salt
1 3/4 c. milk
2 slightly beaten egg yolks
2 tbsp. butter
1 tsp. vanilla
2 egg whites
2 tbsp. sugar
1/2 c. crushed peanut brittle (use highest speed on blender)
1/2 c. whipping cream, whipped
1 baked 9-inch pastry shell

Combine brown sugar, gelatin, and salt; stir in milk and egg yolks. Cook, stirring constantly, over medium heat until gelatin dissolves and mixture thickens slightly. Add butter and vanilla; cool until partially set.

Beat egg whites to soft peaks. Gradually beat in sugar, beating to stiff peaks. Fold into gelatin mixture; fold in peanut brittle and whipped cream. Chill until mixture mounds. Pile into cooled, baked pastry shell; chill until firm.