Title: Peanut Brittle Pie
Categories: Pie
Yield: 1 Pie

1	tb	Gelatine
1/4	c	Cold water
1	pk	Butterscotch pudding mix
2	c	Milk
2		Eggs, separated
2	tb	Butter
2	tb	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 pput aside on top. Chill.

Source: "The Home-baking Cookbook", by Natalie G. Sylvester, 1973

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