Peanut Butter Chiffon Pie

Peanut Butter Chiffon Pie

2 envelopes unflavored gelatin

2 cups water

6 Tbsp sugar

2 tsp vanilla

2 cups marshmallow cream or fluff

2 cups smooth peanut butter

4 cups heavy whipping cream

1 chocolate bar

Chocolate Crumb Crust

20 Oreo cookies

6 Tbsp butter, melted

Crush cookies in food processor. Stir in melted butter. Press into deep dish 9 inch pie plate.

Chocolate Ganache

You will have extra of this. It can be stored and fridge and gently reheated for hot chocolate, sauce, great  in coffee or make into chocolate truffles

3 1/2 oz. bittersweet chocolate

3 1/2 oz. semi sweet chocolate

1/2 cup heavy cream

Chop chocolate and place in large bowl, set aside. Heat cream to just boiling. Remove from heat. Pour over chopped chocolate and stir until well combined. Pour about 3/4 cup into pie plate with finished crust and gently swirl around the crust , letting the excess puddle on bottom of crust. Refrigerate until ready to fill. Refrigerate remaining ganache and stored in air tight container for other uses.

Filling for pie

In medium saucepan, combine the gelatin and 1 cup of cold water. Let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved. Remove from the heat . Stir in the sugar, vanilla and remaining 1 cup water. Beat marshmallow cream/ fluff and peanut butter. Refrigerate until mixture mounds when dropped from a spoon.

In a mixing bowl, beat heavy cream on high speed until soft peaks form. Fold the whipped cram into the thickened gelatin mixture. Spoon the mixture onto the crust. Make decorative swirls and sprinkle shaved chocolate.

Refrigerate until set, about 4 hours or overnight.