3/4 c. finely crushed pretzel crumbs
3 tbsp. sugar
6 tbsp. butter, melted
1 env. 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 4 1/2 oz.) Bird's Eye Cool Whip non-dairy whipped topping, thawed

Combine crumbs, 3 tablespoons sugar, and the butter; press firmly into 9-inch pie pan. Bake at 350 degrees 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, about 2-3 hours. Garnish with chocolate syrup and grated chocolate if desired.