Printable Peanut Butter Chiffon Pie

Peanut Butter Chiffon Pie
see commentary

3/4 c. finely crushed pretzel crumbs (about 2.5 oz before crushing)

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. (or one 4.5 oz container) Birds eye Cool whip Non dairy Whipped Topping, thawed

Combine crumbs, 3 TBSP sugar and the butter; press firmly into 9-inch pie pan.  Bake at 350 for 8 mins. Cool.

Mix gelatin, 1/4 c. 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 c. sugar, beating until stiff.  

Fold in peanut butter mixture, then fold in Cool Whip.  

Spoon into crust.  Chill until firm - about 2 or 3 hours.  Garnish with chocolate syrup and grated chocolate, if desired.