CRUST:

4 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. vanilla
1 c. sugar

FILLING;
6 egg yolks
1 tbsp. (1 pkg.) Knox gelatin
7/8 c. sugar
1 pt. whipping cream
1/2 c. cointreau
Shaved bitter sweet chocolate

Add cream of tartar, salt and vanilla to egg whites in a large deep bowl and beat until stiff. Add sugar gradually, beating after each addition of sugar. When very stiff, heap in a well buttered 9" glass pie pan and bake very slowly at 275 degrees for an hour. The meringue should be a delicate cream color and dry and firm to touch. Cool and put in the refrigerator overnight. This will soften the meringue crust and make it easy to serve.

Beat egg yolks until light, then add sugar gradually. Soak gelatin in 1/2 cup cold water. Put gelatin and water over a low fire. Bring to a boil, then pour it over sugar and egg mixture, stirring briskly. Whip cream until stiff. Fold cream into cooled egg mixture and add cointreau. Cool, but do not allow to set. Pour into meringue shell. When filling has set, sprinkle top of pie heavily with shaved bitter sweet chocolate.

This may sound difficult, but it really isn't and the results are great and very festive for special occasions.