Peanut Butter Chiffon Pie

Ingredients:

9" unbaked graham cracker crumb crust

1 envelope unflavored gelatin

1 cup cold water

3 egg yolks, well beaten

1/2 cup granulated sugar

1/2 teaspoon salt

1/2 cup smooth peanut butter

1/2 teaspoon vanilla extract

3 egg whites

1/2 cup heavy cream, whipped stiff

peanut halves, for garnish

chocolate pieces, for garnish

Directions:

In a small bowl, soften gelatin in 1/4 cup water. In a double boiler, combine egg yolks, 1/4 cup sugar, 1/4 cup water, and salt; blend. Add gelatin. Place over boiling water; beat constantly with mixer until thick and fluffy, about 5 minutes. Cool.

Place peanut butter in bowl; add remaining 1/2 cup water gradually; beat until smooth. Add vanilla and egg yolk mixture; blend. Chill until slightly thickened, but still syrupy, about 10-15 minutes.

Beat egg whites until foamy; add remaining sugar gradually, beating until stiff. Fold into peanut butter mixture. Turn into crumb crust (or you may use baked pastry shell). Chill until firm.

To serve, cover top with "daisies" of peanuts and chocolate pieces for center.