Crust |
|
|---|---|
| 1 c | Flour |
| 1/3 c | Shortening |
| 1/2 t | Salt |
| 1/3 c | Peanuts, crushed |
Preheat oven to 425 degrees.
Cut shortening into flour (with salt added) until particles are pea sized. Add peanuts. Add 3-4 T cold water, enough to make dough stick together.
Press into 9 inch pie pan and prick with a fork. Bake for 12-15 minutes.
Chiffon Filling |
|
|---|---|
| 1 envelope | Knox Unflavored Gelatin |
| 1 c | Cold Milk, divided |
| 3/4 c + 2 T | Sugar |
| 1/4 t | Cinnamon |
| 2 (1 oz) squares | Unsweetened Chocolate |
| 1/4 t | Salt |
| 1/2 t | Vanilla |
| 2 | Eggs, seperated |
| 3/4 c | Heavy Cream |
Soften gelatin in 1/4 c cold milk. Melt chocolate in double boiler. Add 3/4 c sugar, yolks, cinnamon, and salt. Blend in 3/4 c milk gradually. Cook stirring constantly until mixture thickens and will coat a spoon. Remove from heat and add vanilla and gelatin/milk mixture. Chill until mixture begins to thicken.
Beat whites until stiff. Add 2 T sugar. Add heavy cream and whip until stiff. Fold into chocolate mixture that has been beaten.
Pour into cooled pie shell. Chill 2-3 hours. Before serving top with whipped cream.
Store in refrigerator.