1 c. milk
1 env. unflavored gelatin
3/4 c. sugar, divided
1/4 tsp. salt
4 eggs, separated
1 tsp. vanilla
1/2 c. peanut butter
1/2 c. heavy or whipping cream, beaten until stiff peaks form
1 baked 9 inch pie shell
3 oz. semi-sweet chocolate
2 1/2 tbsp. evaporated milk
1/2 c. powdered sugar, sifted
1/4 c. honey

Pour milk in the top of a double boiler and sprinkle gelatin over milk. Set over simmering water and stir in 1/4 cup of the sugar, salt, and egg yolks. Beat slightly until just combined. Cook, stirring constantly, until the mixture thickens enough to thickly coat the back of a spoon. Remove from heat; add vanilla. Beat in peanut butter and chill until thickened but not firm. Beat the egg whites until very frothy, then gradually add remaining sugar and continue beating until firm, smooth peaks form. Fold egg whites into cooled peanut butter mixture, then fold in whipping cream. Heap into prepared pie shell. Chill until firm.

While pie is chilling, prepare chocolate glaze by combining chocolate and milk in a saucepan over low heat. Stir until well combined. Add powdered sugar and honey. Beat until smooth. Cool, then spread over chilled pie. Refrigerate until serving time. If the topping sounds too sweet, top the pie with chocolate shavings instead of glaze. Serves 6 to 8.