Peanut Butter Chiffon Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/4 c. sugar
1/4 tsp. salt
1 c. milk
2 egg yolks, slightly beaten
1/2 c. peanut butter
2 egg whites
1/4 c. sugar
2 c. Cool Whip

Preparation

Mix gelatin, 1/4 cup sugar and salt in saucepan.
Add milk and egg yolks; cook and stir over medium heat until mixture comes to a boil.
Add peanut butter; stir until blended.
Chill.
Beat egg whites until foamy.
Gradually add 1/4 cup sugar, beating until stiff.
Fold into chilled peanut butter mixture, then fold in Cool Whip.
Spoon into 9-inch pie crust which has cooled.
Chill until firm.
When ready to serve, drizzle chocolate syrup over top.