CRUST:

1 c. vanilla wafer crumbs
1/2 c. nuts, chopped fine
2 tbsp. sugar
4 tbsp. melted butter

Combine nuts, crumbs and sugar. Blend in butter. Spread over bottom and sides of pie pan. Pat firmly with back of spoon. (I find that the crust holds together better if I bake it a little bit before chilling.) Chill.

FILLING:

1 envelope gelatin
1/4 c. cold water
1 square unsweetened chocolate
1 c. milk
3 eggs, separated
1/8 tsp. salt
1/4 c. sugar
1/4 c. sugar again
1 tsp. vanilla
Whipped cream or Cool Whip

Soften gelatin in cold water. Combine milk and chocolate in top of double boiler. Stir over boiling water until chocolate melts. Beat until smooth. Stir in gelatin. Add salt to egg yolks and beat until thick. Gradually beat in 1/4 cup sugar. Slowly add chocolate mixture and stir until blended. Chill until slightly thickened.

Beat egg whites until stiff, but moist. Gradually beat in 1/4 cup sugar to chocolate mixture. Add vanilla and fold in egg whites. Pour into crust. Chill. Top with whipped cream or Cool Whip and nutmeats, if desired.