Peanut Butter Chiffon Pie

• 3/4 cup finely crushed pretzel crumbs
• 3 Tbsp sugar
• 6 Tbsp butter, melted
• 1 envelope unflavored gelatin
• 1/4 cup sugar
• 1/4 tsp salt
• 1 cup milk
• 2 egg yolks, slightly beaten
• 1/2 cup creamy peanut butter
• 2 egg whites
• 1/4 cup sugar
• 2 cups Cool Whip, thawed

Combine crumbs, 3 Tbsp sugar and butter; press firmly into 9-inch pie pan. Bake at 350 degrees for 8 minutes. Cool. Mix gelatin, 1/4 cup sugar and salt in saucepan. Add milk and yolks; cook and stir over medium heat until mixture comes to a boil. Add peanut butter; stir until blended. Chill. Beat whites until foamy. Gradually add 1/4 cup sugar, beating until stiff. Fold in peanut butter mixture then fold in Cool Whip. Spoon into crust. Chill until firm, about 2-3 hours. Garnish with chocolate syrup and grated chocolate, if desired.