Since 1926, the Agricultural Review has been a free newspaper published by the N.C. Department of Agriculture and Consumer Services. For many years, The Tar Heel Kitchen was a featured column written by the department’s marketing home economist.
These recipes tended to be seasonal with just a handful of ingredients. We thought these recipes needed to be shared in a new format. The Tar Heel Kitchen post will unearth a few of these timeless recipes each month. This week’s recipes are from York Kiker from the June 1, 1971 issue.
Saturday, March 14, is National Pi Day. This, of course, is in honor of that famous number that starts 3.14 and helps determine a circle’s circumference. Plus, March is National Peanut Month. So what would be a better way to celebrate these these two occasions than to make a pie, right?
Peanut Butter Chiffon Pie
- 1 envelope unflavored gelatin
- 1/4 cup sugar
- 1/4 teaspoon milk
- 2 eggs separated
- 1/2 cup creamy peanut butter
- 1/4 cup firmly packed brown sugar
- 1 teaspoon vanilla
- 1 cup whipping cream
- 1 9-inch baked pie shell
- 1 tablespoon sugar
- chopped peanuts or shaved semi-sweet chocolate
Combine gelatin, 1/4 cup sugar and salt. Add milk, slightly beaten egg yolks and peanut butter. Cook, stirring constantly, over moderate heat until gelatin is dissolved and mixture is smooth. Remove from heat; chill until mixture is slightly thickened. Whip egg whites until foamy. Gradually beat in brown sugar, a tablespoon at a time, continuing to beat until the mixture will hold peaks. Fold into peanut butter mixture. Carefully stir in vanilla. Whip 1/2 cup whipping cream until stiff. Fold through filling mixture. Pour into crust and chill until firm. Just before serving, whip remaining 1/2 cup whipping cream with 1 tablespoon sugar and spread over top of pie. Garnish with chopped peanuts or shaved semi-sweet chocolate.
P.S. And don’t forget to figure out the circumference while you’re at it!