Preparation time, 1 1/2 hours.

For one pie, 8 servings, you will need:

CRUST:

2 c. ginger snap cookie crumbs
1/4 c. sugar
1/2 c. butter, melted

FILLING:

1/4 c. sugar
1 tsp. cornstarch
2 c. milk
4 egg yolks
1 (12 oz.) pkg. semi-sweet chocolate chips
1 tsp. vanilla
1 pkg. unflavored gelatin
1/4 c. cold water
4 egg whites
1/2 c. sugar
1 c. whipping cream
Chocolate curls or 1 sqs. chocolate, grated (for garnish) (optional)
Strawberries (optional)

Combine cookie crumbs and sugar; stir in butter. Put into bottom of a 13 x 9 inch pan. Chill. In a saucepan, scald milk. In a small bowl, beat egg yolks, slowly add milk, stirring constantly. Return egg mixture to saucepan. Stir in sugar and cornstarch mixture. Cook, stirring all the time, until custard coats the back of spoon. Place chocolate chips in a mixing bowl; add 1 1/2 cups hot custard and stir until chocolate is melted. Add vanilla. Pour chocolate custard into chilled crust. Refrigerate.

Soften gelatin in cold water; add to remaining custard, stirring until dissolved. Chill until thickened. Beat egg whites and sugar until soft peaks form. Fold into custard. Pour over chocolate. Chill until set. Garnish with chocolate and strawberries. Preparation time, 1 1/2 hours.