Peanut Butter Chiffon Pie

Soften gelatin in 1/4 cup cold water.

Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend. Add gelatin.

Place over boiling water; beat constantly with rotary beater until thick and fluffy, about 5 minutes.

Cool, place peanut butter in bowl; add remaining 1/2 cup water gradually, beat until smooth.

Add vanilla to egg yolk mixture; blend.

Chill until slightly thickened, but still syrupy, about 10 to 15 minutes.

Beat egg whites until foamy; add remaining 1/4 cup sugar gradually, beating until stiff.

Fold into peanut butter mixture. Turn into crumb crust.

(You may use baked pastry shell.) Chill until firm.

Makes 6 servings.