Peanut Butter Chiffon Pie

• 1 deep dish pie shell
• 1/4 c. sugar
• 1/4 tsp. salt
• 2 eggs, separated
• 1/4 c. brown sugar, firmly packed
• 1 c. frozen whipped topping, thawed
• 1 envelope unflavored gelatin
• 1 c. milk
• 1/2 c. creamy peanut butter

1. Bake pie shell. Cool. Combine gelatin, sugar and salt in a saucepan.
2. Add milk.
3. Slowly add beaten egg yolks. Add peanut butter. Cook, stirring constantly, over medium heat until mixture is smooth. Remove from heat. Chill until slightly thickened. Beat egg whites until frothy.
4. Beat in brown sugar gradually until stiff peaks form. Fold into peanut butter mixture. Fold in whipped topping. Pour into shell. Chill until firm. Garnish with additional whipped topping and shaved chocolate chips.

dish pie shell, sugar, salt, eggs, brown sugar, frozen whipped topping, unflavored gelatin, milk, peanut butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=848007 (may not work)