Pie shell – make vanilla wafer crust as recipe on box or graham cracker crust for 9” pie.
1 envelope unflavored gelatin
½ c cold water
2/3 c sugar
1/8 tsp salt
3 eggs, separated
¼ c cognac
¼ c crème de cocoa
2 c heavy cream, whipped
chocolate curls
Sprinkle gelatin over cold water in saucepan. Add 1/3 c sugar, salt, and egg yolks. Stir to blend. Heat over low heat while stirring until gelatin dissolves and mixture thickens. Do not boil. Remove from heat and stir in cognac and crème de cocoa. Chill until mixture starts to mound slightly. Beat egg whites until stiff. Gradually beat into remaining sugar and fold into thickened mixture. Fold in 1 c whipped cream. Turn into crust. Chill several hours or overnight. Garnish with remaining cream and chocolate curls.