Peanut butter chiffon pie with pretzel crust & a black-bottom peanut butter chiffon pie (1972)

Peanut butter chiffon pie with pretzel crust (1972)

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Peanut butter chiffon pie with pretzel crust

How to turn Cool Whip into something that sounds funny, but tastes fabulous

We know. It sounds as though it might be sticky or salty or heavy. But this dessert is incredibly light and outrageously delicious. The secret is Cool Whip. Like magic (because of its natural, light taste), it mellows all of the ingredients into something everyone from your peanut butter kids to your dinner party friends will devour.

Peanut butter chiffon pie with pretzel crust (1972)

Peanut butter chiffon pie recipe


3/4 cup finely-crushed pretzel crumbs
3 tbsp. sugar
6 tbsp. butter, melted
1 envelope unflavored gelatin
1/4 cup sugar
1/4 tsp. salt
1 cup milk
2 egg yolks, slightly beaten
1/2 cup creamy peanut butter
2 egg whites
1/4 cup sugar
2 cup (or 4-1/2 oz.) Bird’s Eye Cool Whip non-dairy whipped topping, thawed


Combine crumbs, 3 tablespoons sugar, and the butter; press firmly into 9- inch pie pan. Bake at 350 degrees for 8 minutes; cool.

Mix gelatin, 1/4 cup sugar and the salt in saucepan. Add milk and yolks. Cook and stir over medium heat until mixture comes to a boil. Add peanut butter; stir until blended. Chill.

Beat whites until foamy. Gradually add 1/4 cup sugar, beating until stiff. Fold in peanut butter mixture, then fold in Cool Whip. Spoon into crust. Chill until firm, about 2-3 hours.

Garnish with chocolate syrup and grated chocolate if desired.

YOU MIGHT ALSO LIKE: The Pioneer Woman’s chocolate peanut butter pie

peanut butter chiffon pie sept 1972

Peanut butter chiffon pie recipe card

Peanut butter chiffon pie with pretzel crust (1972)

Black-bottom peanut butter chiffon pie recipe (1973)

Start with a chocolate and peanut crust, add a layer of creamy chocolate filling, and top with a delicately-flavored peanut butter chiffon layer. This alliance of two favorite flavors adds up to a delicious treat.

Chocolate peanut crust ingredients

2/3 cup instant cocoa mix
2/3 cup graham cracker crumbs
1/3 cup chopped salted peanuts
3 tbsps sugar
1/3 cup butter or margarine, melted

Chocolate layer ingredients

1/2 cup instant cocoa mix
3 tbsps sugar
1 tsp unflavored gelatin
1/3 cup milk
3 tbsps light corn syrup
1 egg, slightly beaten
3 tbsps butter
1/2 tsp vanilla

Peanut butter chiffon layer ingredients

1 envelope unflavored gelatin
1/3 cup sugar
1-2/3 cups milk
2 egg yolks, slightly beaten
1/3 cup creamy peanut butter
3 egg whites
1/ 4 cup sugar
1 cup frozen nondairy whipped topping, thawed

Chocolate peanut crust directions

Combine all ingredients in a 9-inch pie pan; press firmly against bottom and side. Bake at 350 degrees for 8 minutes. Cool.

Chocolate layer directions

Combine instant cocoa mix. sugar and gelatin in a saucepan; blend in milk, corn syrup, egg and butter. Cook over medium heat, stirring constantly. until mixture just begins to boil. Remove from heat; add vanilla. Pour into baked pie shell; cool completely. Chill.

Peanut butter chiffon layer directions

Combine gelatin and sugar in saucepan; blend in milk and egg yolks. Cook over medium heat. stirring constantly. until mixture coats a spoon. Remove from heat; blend in peanut butter with wire whisk or rotary beater. Cool, stirring occasionally, until mixture mounds from a spoon.

Beat egg whites until frothy in small mixer bowl; gradually add 1/3 cup sugar. Beat until still peaks form. Carefully fold in peanut butter mixture; fold in whipped topping. Spoon over chocolate layer in pie shell. Chill about 4 hours. Garnish with salted peanuts, if desired.

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