Comfort Foods from Iowa

Peanut Brittle Crunch Pie

1/4 cup cold water

2 tablespoons butter

1 cup milk, scalded

2 tablespoons sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

2 beaten egg yolks

3/4 cup brown sugar

1 envelope unflavored gelatin

2 stiffly beaten egg whites

1 cup crushed peanut brittle

1 9-inch graham cracker crust

Soften gelatin in cold water. Combine egg yolks, brown sugar, and salt. Gradually add scalded milk. Cook until thick, stirring constantly. Add butter and gelatin, stirring until dissolved. Add vanilla. Cool. Chill until partially set. Gradually add the granulated sugar to the egg whites. Beat until glossy and sugar is dissolved. Fold into chilled mixture. Fold in whipped cream and peanut brittle. Pour into graham cracker crust.

Neighboring on the Air: Cooking with the KMA Radio Homemakers, by Evelyn Birkby