Double Delight Delta Pie

1 cup graham cracker crumbs
1 cup presweetened cocoa powder
1/3 cup chopped peanuts
1 stick (8 tablespoons) plus 1 tablespoon butter or margarine
1 envelope (about 2 teaspoons) unflavored gelatin
1-1/3 cup milk
3 tablespoons light corn syrup
3 eggs
1/2 teaspoon vanilla
1/3 cup plus 1/4 cup sugar
1/2 cup creamy peanut butter
1 cup frozen whipped dessert topping, thawed

Melt 6 tablespoons butter; combine with crumbs, 1/2 cup cocoa powder, and peanuts. Press into a 9-inch pie plate. Bake at 350 degrees F. for 10 minutes; set aside. [In small saucepan,] combine 1/2 cup cocoa powder and 1/2 envelope (about 1 teaspoon) gelatin. Beat 1 egg; add to cocoa-gelatin mixture along with 1/3 cup milk, corn syrup, and 3 tablespoons butter. Cook and stir over medium heat just to boiling. Remove from heat; stir in vanilla. Cool 10 minutes. Pour mixture into crust; chill. [For two remaining eggs, separate yolks from whites. Slightly beat the yolks.] Combine remaining 1/2 envelope gelatin and 1/3 cup sugar; blend in 1 cup milk and egg yolks. Cook and stir over medium heat until mixture coats a metal spoon. Remove from heat; blend in peanut butter. Chill until same consistency as corn syrup. Beat 2 egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks. Fold into yolk mixture along with dessert topping. Spoon into crust. Chill 6 hours or overnight.--Shirley Kroll, Memphis, Tenn.

[Number of servings not given, but probably serves 6 to 8.]

[recipe on the back of “Peanut Butter 'n Jelly Cheesecake,” clipped from “Better Homes and Gardens”]