Chocolate Peanut Butter Pie
Cindy Brandt

1 envelope unflavored gelatin
½ cup water
½ cup chocolate chips
½ cup creamy or chunky peanut butter
½ cup milk
1 teaspoon vanilla
3 egg whites
¼ cup sugar
1 cup whipping cream
1 –9” graham cracker pie shell

In saucepan, soften gelatin in water. Add chocolate chips and peanut butter. Cook over low heat, stirring constantly till chocolate is melted. Remove from heat, stir in vanilla and milk. Chill till chocolate mixture slightly thickens. Beat mixture till smooth.

Beat egg whites till soft peaks form, gradually add sugar, beating till stiff peaks form. Whip cream till soft peaks form. Fold beaten egg whites and whipped cream into gelatin mixture. Turn into pie shell, chill several hours. Serve with whipped topping and mini chocolate chips on top.