Peanut Butter Chiffon Pie - cooking recipe

Ingredients

3/4 c. finely crushed pretzel crumbs
3 Tbsp. sugar
6 Tbsp. butter, melted
1 envelope unflavored gelatin
1/4 c. sugar
1/4 tsp. salt
1 c. milk
2 egg yolks, slightly beaten
1/2 c. creamy peanut butter
2 egg whites
1/4 c. sugar
2 c. Cool Whip (one 4 1/2 oz. container)

Preparation

Combine crumbs, 3 tablespoons sugar and butter; press firmly into 9-inch pie pan.
Bake at 350\u00b0 for 8 minutes.
Cool.
Mix gelatin, 1/4 cup sugar and the salt in saucepan.
Add milk and yolks; cook and stir over medium heat until mixture comes to a boil.
Add peanut butter; stir until blended.
Chill.
Beat whites until foamy.
Gradually add 1/4 cup sugar, beating until stiff. Fold in peanut butter mixture, then fold in Cool Whip.
Spoon into crust.
Chill until firm (2 or 3 hours).
Garnish with chocolate syrup.