Peanut Butter Chiffon Pie - cooking recipe

Ingredients

1 envelope gelatin
1 c. cold water
3 egg yolks, 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 pie crust
1/2 c. whipping cream

Preparation

Soften gelatin in 1/4 cup water.
Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend.
Add gelatin.
Place over boiling water; beat constantly until thick and fluffy, approximately 5 minutes.
Cool.
Place peanut butter in bowl.
Add remaining 1/2 cup water gradually; beat until smooth.
Add vanilla to egg yolk mixture; blend.
Chill until slightly thickened, but still syrupy.
Beat egg white until foamy. Add remaining sugar gradually, beating until stiff.
Fold into peanut butter mixture.
Turn into crumb crust.
Chill until firm. Serve topped with whipped cream.