Peanut Butter Chiffon Pie

• 1 envelope unflavored gelatin
• 1 c. cold water
• 3 egg yolks, well beaten
• 1/2 c. sugar or light corn syrup
• 1/2 tsp. salt
• 1/2 c. smooth peanut butter
• 1/2 tsp. vanilla
• 3 egg whites, unbeaten
• 1 (9-inch) baked crumb crust
• 1/2 c. heavy cream, whipped stiff
• peanut halves
• chocolate pieces

1. Soften gelatin in 1/4 cup cold water.
2. Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend. Add gelatin.
3. Place over boiling water; beat constantly with rotary beater until thick and fluffy, about 5 minutes.
4. Cool, place peanut butter in bowl; add remaining 1/2 cup water gradually, beat until smooth.
5. Add vanilla to egg yolk mixture; blend.
6. Chill until slightly thickened, but still syrupy, about 10 to 15 minutes.
7. Beat egg whites until foamy; add remaining 1/4 cup sugar gradually, beating until stiff.
8. Fold into peanut butter mixture. Turn into crumb crust.
9. (You may use baked pastry shell.) Chill until firm.
10. Makes 6 servings.

unflavored gelatin, cold water, egg yolks, sugar, salt, smooth peanut butter, vanilla, egg whites, crumb crust, heavy cream, peanut halves, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204161 (may not work)