1 env. unflavored gelatin
1/2 c. sugar
1/4 tsp. salt
1 c. milk
2 eggs, separated
2/3 c. smooth peanut butter
1 c. dairy sour cream
9 inch baked pie shell

In top part of small double boiler, mix gelatin, 1/4 cup of the sugar and the salt. Add milk and egg yolks. Beat well before adding to above mixture. Put over simmering water and cook, stirring until mixture thickens slightly. Remove from heat, pour into bowl and beat in peanut butter. Cool.

Beat egg whites until foamy, gradually add remaining sugar and beat until stiff. Stir sour cream into peanut butter mixture. Then fold in egg whites. Pile lightly into baked pie shell. Place in refrigerator to cool while making topping.

TOPPING:

1/2 c. cold milk
1/2 tsp. vanilla
2 tbsp. peanut butter
2 tbsp. sugar
1 (2 oz.) pkg. dessert topping mix

Blend all ingredients in small bowl with electric mixer. Beat at high speed until topping forms soft peaks. Pour on top of cool peanut butter pie.