Include in Print View:

Peanut Butter Chiffon Pie

Peanut Butter Chiffon Pie recipe image
This classic Peanut Butter Chiffon Pie is a nostalgic dessert that balances rich, salty-sweet peanut butter with the delicate airiness of whipped egg whites and cream. Unlike dense fudgy pies, this recipe relies on a gelatin-set mousse that is light enough to eat without feeling heavy, yet indulgent enough to satisfy a serious sweet tooth. The addition of fresh, ripe banana slices adds a natural sweetness and creamy texture that complements the peanut flavor beautifully. It is an elegant yet simple no-bake dessert (aside from the crust) perfect for summer gatherings, potlucks, or as a special treat for peanut butter lovers. The subtle hint of nutmeg and vanilla enhances the depth of flavor, making it a sophisticated choice for any occasion.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 758.2
Dietary: Vegetarian
Description
This classic Peanut Butter Chiffon Pie is a nostalgic dessert that balances rich, salty-sweet peanut butter with the delicate airiness of whipped egg whites and cream. Unlike dense fudgy pies, this recipe relies on a gelatin-set mousse that is light enough to eat without feeling heavy, yet indulgent enough to satisfy a serious sweet tooth. The addition of fresh, ripe banana slices adds a natural sweetness and creamy texture that complements the peanut flavor beautifully. It is an elegant yet simple no-bake dessert (aside from the crust) perfect for summer gatherings, potlucks, or as a special treat for peanut butter lovers. The subtle hint of nutmeg and vanilla enhances the depth of flavor, making it a sophisticated choice for any occasion.
Ingredients
  • 1/2 cup Sugar
  • 2 teaspoon Unflavored gelatin (about 1
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 1 cup Water
  • 1/2 cup Peanut butter
  • 2 ea Egg yolks,slightly beaten
  • 1 teaspoon Vanilla
  • 2 ea Egg whites
  • 2 tablespoon Sugar
  • 1/2 cup Whipping cream
  • 1 ea Fully ripened banana,optiona
  • 1 ea " baked pastry shell,cooled
Directions
  1. 1
    In a small saucepan, combine 1/2 cup sugar, gelatin, nutmeg, and salt.
  2. 2
    Gradually whisk in 1 cup of water and place over medium heat.
  3. 3
    Cook, stirring constantly, until the gelatin is completely dissolved and the mixture is hot but not boiling. Remove from heat.
  4. 4
    In a large bowl, combine the hot gelatin mixture with peanut butter.
  5. 5
    Blend or whisk vigorously until the peanut butter is fully incorporated and the mixture is smooth.
  6. 6
    Slowly stir in the slightly beaten egg yolks.
  7. 7
    Cool the mixture in the refrigerator, stirring occasionally, until it thickens slightly and begins to coat the back of a spoon (about 15-20 minutes).
  8. 8
    Stir in 1 teaspoon of vanilla extract.
  9. 9
    In a clean, grease-free bowl, beat the egg whites until soft peaks form.
  10. 10
    Gradually add 2 tablespoons of sugar to the egg whites, continuing to beat until stiff, glossy peaks form.
  11. 11
    Gently fold the stiff egg whites into the cooled peanut butter mixture until no white streaks remain.
  12. 12
    In a separate bowl, whip the whipping cream until stiff peaks form.
  13. 13
    Gently fold the whipped cream into the peanut butter mixture.
  14. 14
    If using, slice the banana and arrange the slices in the bottom of the cooled baked pastry shell.
  15. 15
    Spoon the peanut butter filling over the banana slices (or directly into the shell if omitting banana).
  16. 16
    Refrigerate for at least 3 hours or until firmly set before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 758.2kcal
% Daily Value *
Total Fat 44.9g70%
Saturated Fat 15.9g80%
Cholesterol 573.0mg191%
Sodium 1548.8mg65%
Total Carbohydrate 66.5g23%
Dietary Fiber 3.2g13%
Sugars 46.6g
Protein 26.3g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep the pie refrigerated at all times. It will keep for up to 3-4 days covered tightly in the fridge. Do not freeze, as the texture of the chiffon filling may become watery upon thawing.

Banana Tip: To prevent the banana slices from turning brown, you can lightly toss them in a little lemon juice before placing them in the pie shell.

Egg Safety: Since the egg whites are beaten raw, ensure you are using fresh, clean eggs. For extra safety, you can pasteurize the egg whites before whipping them.

Variation: For a richer flavor, use natural creamy peanut butter rather than processed varieties. You can also add a sprinkle of chopped peanuts on top of the whipped cream garnish for extra crunch.

Keywords: peanut butter, chiffon pie, no bake, dessert, mousse, banana, pastry shell, gelatin, whipped cream, egg whites, sweet, creamy, nutmeg, vanilla, summer dessert, classic, easy, party food
Read it online: https://www.chefs-mate.com/recipe/peanut-butter-chiffon-pie-2/