1 1/2 c. milk
2 1/2 tsp. cornstarch
4 eggs, separated
1 env. unflavored gelatin
1/2 c. creamy peanut butter
1 sq. unsweetened chocolate, melted
9" baked pie crust
1 c. whipped cream

Main Mixture: In 2 quart saucepan mix milk, cornstarch, egg yolks and 1/3 cup sugar; sprinkle gelatin over mixture. Cook on low, stirring until mixture thickens and boils 1 minute.

Peanut Butter Mixture: In bowl, stir 1 cup of main mixture and peanut butter. Refrigerate until mixture mounds.

Chocolate Mixture: Into remaining main mixture, stir chocolate. Refrigerate until mixture mounds. Spoon chocolate mixture into crust.

In bowl, beat egg whites to soft peaks with mixer at high speed. Beat in 1/3 cup sugar until dissolved and whites stand in stiff peaks. Fold peanut butter mixture and 1/2 cup whipped cream into the beaten whites; spoon onto chocolate layer. Refrigerate until set (2 hours). Top with remaining whipped cream and curls.