1 1/2 c. graham cracker crumbs
1/4 c. melted butter
1/2 c. cold water
1 env. unflavored gelatin
1/3 c. sugar
1/8 tsp. sugar
3 eggs, separated
1/4 c. cognac
1/4 c. creme de cacao
1/3 c. sugar
1 c. heavy cream, whipped

Combine crumbs and butter. Press into 10 inch pie pan and bake at 350 degrees and bake 8-10 minutes. Cool.

Pour water into a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until gelatin dissolves and mixture thickens. Do not boil. Remove from heat. Stir in the liqueur and chill until mixture starts to mound slightly.

Beat egg whites until stiff, then add remaining sugar and beat until peaks are firm. Fold meringue into thickened mixture. Whip cream and fold into mixture. Pour into prepared crust. Chill several hours or overnight. Garnish with chocolate curls.