Peanut Butter Chiffon Pie

1/2 Cup Sugar
1/2 teas. Watkins Nutmeg
1 Cup Water
2 Egg Yolks, slightly beaten
2 Egg Whites
1/2 Cup Whipping Cream
1 9" Baked Pastry Shell ,cooled
2 teas. Unflavored Gelatin
1/4 teas. Salt
1/2 Cup Peanut Butter
1 teas. Watkins Original Double-Strength Vanilla
2 Tbsp. Sugar
1 Fully Ripened Banana (optional)

Mix first 4 ingredients together. Slowly ,add water to peanut butter. Blend until smooth stir in the egg yolks. Add the gelatin mixture. Cool and stir until mixture thickens slightly .Add vanilla and chill until partially set. Beat egg whites to soft peaks, add 2 Tbsp. sugar beating to stiff peaks ;fold into first mixture. Whip cream until stiff and fold into pie mixture. Slice banana if desired, into pastry shell and top with the filling. Garnish with globs of whipping cream with a slice of banana in each glob.   Yields 6 servings.

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