2 (9 inch) pie shells, baked
5 eggs
1 teaspoon vanilla extract
2 teaspoons hot water
6 tablespoons white sugar
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons baking soda
3 cups peanut butter
2 cups packed light brown sugar (optional)
1 1/2 cups peanut butter
2 cups heavy cream, room temperature, chilled
In a blender, mix eggs, vanilla extract, hot water and optional sugar until thoroughly blended. Gradually blend the eggs until well blended. Tip: Blend to a smooth, frothy meringue using a wooden spoon or metal spatula. Once frothy, press in the sugar and flour. Gently fold in the flour mixture, as needed, until just incorporated. Set aside.
Spoon the egg whites into aprons 1 1/2 inch from bottom of lined pie shell. Place some of the aprons over the top and gently apply cream.
Fill pie shell with cream mixture. Freeze overnight, then cut into 4 squares. Additionally, freeze the raspberry lemon gummies. Place them at the bottom of any pie shells, top with graham cracker crumbs or jelly, and frost top with raspberry lemon sorbet cookie crumbs.