INGREDIENTS AND DIRECTIONS:

3/4 c. pretzels, crushed
3 tbsp. sugar
6 tbsp. butter, melted

Combine the pretzel crumbs, sugar, and melted butter; mix well. Press evenly on sides and bottom of 9 inch pie plate. Bake in a 350 degree oven, 8 minutes. Cool on rack.

CHIFFON PIE:

1 env. unflavored gelatin
1/4 c. sugar
1/4 tsp. salt
1 c. milk
2 eggs, separated
1/2 c. creamy peanut butter
1/4 c. sugar
1 c. heavy cream, whipped

Combine the gelatin, 1/4 cup sugar and the salt in saucepan. Gradually add milk and beaten egg yolks; mix well. Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat and cook 5 minutes, stirring constantly.

Add peanut butter; stir until blended. Chill in refrigerator until mixture mounds slightly when dropped from a spoon.

Beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff and glossy. Fold into peanut butter mixture. Fold in whipped cream. Spoon into pretzel crumb pie shell. Chill 3 hours, or until set.

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