Creamy Peanut Butter Chiffon Pie

Ingredients

• 1 envelope unflav. gelatin
• 1 c cold water
• 1/4 c sugar
• 1/2 tsp salt
• 3/4 c peanut butter
• 1 tsp vanilla
• 3 egg whites
• 1/4 c sugar
• 1 c heavy cream
• 1 9 inch baked pie shell or graham crumb crust cooled
• chopped nuts

Directions

1. Soften gelatin in cold water. Add sugar and salt, stir over low heat until the gelatin and sugar are dissolved.
2. Remove from heat; blend in peanut butter and vanilla, mixing until well blended. Chill until slightly thickened. Beat egg whites until foamy; gradually add sugar, beating until stiff peaks form. Fold egg whites and whipped cream into the peanut butter mixture. Pour into pie shell, sprinkle with nuts. Chill until firm, about 3 hours.