Peanut Butter Fudge Swirl Chiffon Pie

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“Now this is a wonderful peanut butter pie! It is an adaption that I have created from two pie recipes. The pretzel crumb pie shell adds another dimension to this pie. I like to prepare the pretzel crumb pie shell, bake and cool it prior to making the filling. That could be done in the morning and the filling mid-afternoon. I'm posting it here because I want to be sure I don't lose this precious recipe. The chill time isn't included in prep time.”

Ingredients Nutrition


  1. Pie:.
  2. In a medium saucepan combine gelatin, 1/4 cup sugar, and salt.
  3. Gradually add milk and beaten egg yolk; mix well. Cook over medium heat, stirring constantly until mixture comes to a boil.
  4. Reduce heat and cook 5 minutes, stirring constantly.
  5. Add peaut butter and stir until blended.
  6. Spoon into large bowl and chill in refrigerator until mixture mounds just a bit when dropped from a spoon.
  7. Beat egg whites until foamy. Gradually add 1/4 cup sugar and continue to beat until stiff and glossy.
  8. Fold into peanut butter mixture and then gently fold in whipped cream.
  9. Spoon into baked and cooled Pretzel Crumb Pie shell.
  10. Drizzle 1/4 cup chocolate fudge topping. Swirl with a knife several times for marble effect.
  11. Chill 3 hours or until set.
  12. Pretzel Crumb Pie Shell:.
  13. Combine pretzel crumbs, sugar, and melted butter, mixing well.
  14. Press evenly in bottom and sides of 9-inch pie plate.
  15. Bake in 350 degree oven for 8 minutes.
  16. Cool on wire rack.

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