Pies & Pastries Peanut Butter Chiffon Pie Cool until thickened: 1 envelope unflavored gelatin 1/2 c. dark corn syrup 1/2 c. water 3 egg yolks Stir constantly. Stir in: 1/2 c. peanut butter 1 c. water Chill until syrupy. Beat 3 egg whites until stiff. Whip: 1 c. heavy cream (used dream whip.) Fold egg whites & half of whipped cream into peanut butter mixture. Pour into Graham Cracker Crust. Top with remaining whipped cream.