1 baked 9 inch crust
1 env. gelatin
1/4 c. sugar
1/8 tsp. salt
3 eggs, separated)
1 1/4 c. milk
1 tsp. vanilla
1/4 c. sugar
1/2 to 1 c. whipping cream (whipped)
1/4 tsp. nutmeg
1/2 sq. unsweetened chocolate

Combine one envelope gelatin, 1/4 cup sugar and salt. In double boiler, beat egg yolks and milk; stir in gelatin mixture. Cook over hot (not boiling) water stirring until custard coats spoon. Remove from heat, stir in vanilla. Refrigerate (about 25 to 45 minutes) stirring occasionally, until custard mounds when dropped from spoon. Beat egg whites until fairly stiff; gradually add 1/4 cup sugar, beating until stiff. Before folding in custard, beat custard just until smooth, then fold into egg whites. Whip cream then fold into custard and egg white mixture. Turn into cooled, baked shell. Sprinkle with nutmeg, if desired. Refrigerate until set. Serve with additional whipped cream and shaved chocolate on top.