PASTRY:

1 c. plain flour
Pinch salt
1/4 c. butter
Cold water

FILLING:

2 egg yolks
3/4 c. brown sugar, packed
1 c. milk, scalded
Pinch of salt
2 tbsp. butter
1 tbsp. gelatin
1/4 c. cold water
1 tsp. vanilla
2 egg whites, stiffly beaten
2 tbsp. sugar
1/4 lb. peanut brittle, crushed
1/2 c. cream, whipped

1. Sift flour and salt into a mixing bowl. Rub in the butter with your fingertips until mixture is the consistency of fine bread crumbs. Add enough water to form a stiff dough. Roll out to a thickness of 1/8" and line the bottom of a 9" pie tin. Bake in a 450 degree oven for 15 minutes. Cool.

2. Beat egg yolks and brown sugar until thick in the top of a double boiler.

3. Slowly add the hot milk, stirring constantly. Place over simmering water and cook, stirring constantly, until thick. Add salt and butter and continue cooking.

4. Soak the gelatin in cold water for five minutes. Stir into the custard mixture until gelatin dissolves.

5. Remove from heat and add the vanilla. Cool until partially set.

6. Beat the 2 tablespoons of sugar into the stiffly beaten egg whites. Fold into gelatin mixture. Fold in the peanut brittle and whipped cream. 7. Pour into baked pie shell and chill until firm. Serves 6 to 8.