9" graham cracker pie crust
1/3 c. melted butter
1/4 c. Hershey's cocoa
1/2 c. sugar
1 3/4 c. milk
2 egg whites
1 c. Reeses peanut butter chips
1/3 c. sugar
1 env. unflavored gelatin
2 beaten egg yolks
1 tsp. vanilla
1 tbsp. sugar

Measure peanut butter chips into medium bowl; set aside. Thoroughly combine melted butter, 1/3 cup sugar and cocoa in second bowl; set aside.

Combine gelatin and 1/2 cup sugar in medium saucepan; add beaten egg yolks and milk. Stir constantly over medium heat until gelatin is dissolved and mixture lightly coats spoon. Do not boil! Remove from heat; add vanilla. Immediately pour 1 cup hot mixture onto peanut butter chips; stir until chips are melted and mixture is smooth. Add remaining hot mixture to cocoa mixture. Stir until smooth with wire whisk. Chill both mixtures, stirring constantly until partially set. Pour chocolate portion into pie crust. Beat egg whites with 1 tablespoon sugar until stiff. Fold into peanut butter mixture. Pour onto chocolate layer; chill thoroughly. Garnish with whipped topping and chocolate curls, if desired. Serves 8.