CRUST:

1 c. crushed graham crackers
1/3 c. chopped peanuts
1/3 c. butter
2 tbsp. sugar

Blend and press into 9-inch pie shell. Bake at 350 degrees for 5 to 8 minutes.

FILLING:

1 env. unflavored gelatin
1/2 c. water
1/2 c. chocolate chips
1/2 c. creamy peanut butter
1/2 c. milk
1 tsp. vanilla
3 egg whites
1/4 c. sugar
1 c. whipped cream or Cool Whip

Dissolve gelatin in water and set aside. Add chips and peanut butter to dissolved gelatin and cook in double boiler over low heat until chocolate and peanut butter melts. Remove from heat; add milk and vanilla. Chill until slightly thickened. Beat until smooth.

Beat egg whites, add sugar, until stiff peaks form. Fold egg white and whipped cream into chocolate mix. Pour into cooled pie shell. Chill to serve.