1 (9 inch) baked pie shell
1/3 c. sugar
2 tbsp. cornstarch
1 env. (1 tbsp.) unflavored gelatin
1/4 tsp. salt
2 c. milk
2 (1 oz.) squares unsweetened chocolate
3 egg yolks, slightly beaten
3 egg whites, unbeaten
1 tsp. vanilla
1/3 c. sugar
1 c. whipping cream
Chocolate curls
Powdered sugar

Thoroughly mix 1/3 cup sugar, cornstarch, gelatin and salt in a saucepan. Blend in milk; add chocolate. Cook over medium heat stirring constantly, until mixture thickens and comes to a full boil. Remove from heat. Stir small amount hot mixture into yolks, blend into hot mixture. Bring to boil, cook and stir 1 minute. Cool 15 minutes. Beat egg whites and vanilla until soft peaks form. Slowly add 1/3 cup sugar; beat to stiff peaks. Fold in chocolate mixture gradually, blending well. Makes 4 cups.

For pie: chill the chocolate creme filling until it mounds slightly when spooned. Pile into cooled pastry shell; chill until firm.

Whip 1 cup whipping cream with sugar. Frost pie with whipped cream, trim with chocolate curls. Dust with powdered sugar. Chill until serving time.

Chocolate curls: have 1 (4 oz.) package sweet cooking chocolate at room temperature. Using a potato peeler, carefully shave off thin slices of the chocolate.