Alrighty, I can dig it

At first, I thought I was going to have a major meltdown about this pie. I was getting downright bitchy and that's never good. I've had a problem in the past with getting pies to set, but this time I wasn't going to let it happen...no matter what. I essentially made this pie twice last night (soab). But, the second time around was a charm. Good, or else there was going to be peanut brittle pie guts on the walls.

I started with one recipe and then had to ditch it for another because the measurements were off. Hmmm...that's why my darn pie wouldn't settle. Case solved.

Here's the recipe I followed and a link to it:

2/3 cup packed brown sugar

1 envelope unflavored gelatin

Dash salt

1/3 cup water

2 slightly beaten egg yolks

2 tablespoons butter or margarine

1/2 cup milk

1 teaspoon vanilla

2 egg whites

2 tablespoons granulated sugar

1/2 cup crushed peanut brittle

1/2 cup whipping cream

Combine brown sugar, gelatin, and salt. Stir in water and egg yolks. Cook and stir over medium heat till mixture thickens slightly. Remove from heat. Add butter, stirring till melted. Stir in milk and vanilla. Chill to the consistency of corn syrup, stirring occasionally. Immediately beat egg whites till soft peaks form. Gradually add granulated sugar, beating till stiff peaks form. When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites and crushed peanut brittle. Whip cream till soft peaks form. Fold into gelatin mixture. Chill till mixture mounds when spooned. Turn mixture into baked pastry shell.* Chill several hours or overnight till set.

*One thing I did change was throw it in the oven for 10 minutes at 350 to make sure the egg whites were cooked. I did this after the mixture was chilled and poured into the pastry shell. I just couldn't stop thinking about the raw eggs. Sorry, I just can't eat raw eggs nor ask other people to do so, especially since my husband plans to take this pie to work. Never a good idea to poison the coworkers. I put it in the fridge overnight to set. Because of the heat, the pie's layers separated. Looks beautiful when cut. Agree?

This pie is silky good on top, a little rubbery in the middle and sweet at the bottom with a crunch here or there from the melted peanut brittle in the pie and the extra sprinkle of brittle I added to the top. I'm assuming the semi-rubbery layer is a result of cooking the gelatin. Just my guess, but it's still delicious. I'll work to tweak this pie. I think it can be edited.