Baked 9 inch pie shell
1 env. unflavored gelatin
1 c. cold water
3 egg yolks, well beaten
1/2 c. sugar or light corn syrup
1/2 tsp. salt
1/2 c. peanut butter
1/2 tsp. vanilla
3 egg whites, unbeaten
1/2 c. heavy cream, whipped; optional
Peanut halves
Chocolate pieces

Soften gelatin in 1/4 cup water.

Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend. Add gelatin.

Place over boiling water; beat constantly with rotary beater 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 yolks mixture. Blend into peanut butter. Chill until slightly thickened but still syrupy, 10-15 minutes.

Beat egg whites until foamy; add remaining sugar gradually, beating until stiff. Fold into peanut butter mixture. Turn into pie shell. Chill until firm.

To serve. Cover with thin layer of whipped cream if desired. (Cream is pretty but does detract a bit from the taste of the peanut.) Decorate with daises of peanut halves with chocolate pieces for centers.

NOTE: Crumb crust may be substituted for baked pie shell.