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Peanut Brittle Pie by www.country-cooking.com
1 Pie
1 T Gelatine
1/4 c Cold water
1 pk Butterscotch pudding mix
2 c Milk
2 Eggs, separated
2 T Butter
2 T Sugar
1 c Whipping cream
3/4 c Crushed peanut brittle
1 Baked pie shell
Soften gelatine in water. Combine pudding mix and milk. Cook to
directions on package. Beat egg yolks. Gradually add to poudding and
cook 2 minutes, stirring constantly. Blend in gelatine. Remove from heat.
Add butter. Cool. Beat egg whites until soft peaks form. Gradually add
sugar and beat until stiff. Whip the cream; put aside 1/2 and fold egg
whites into other 1/2, then fold in peanut brittle and pudding mixture.
Pour into crust. Spread the cream put aside on top. Chill.
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