CRUST:

3/4 lb. Brazil nuts ground to make 1 1/2 c.
3 tbsp. sugar

Combine nutmeats and sugar. Press to sides and bottom of large pie plate. Bake 8 minutes at 400 degrees.

FILLING:

1 env. unflavored gelatin, soaked in 1/4 c. water
2 tbsp. (or 1/4 packet) Strawberry Jello
3 egg yolks
1/4 c. sugar
1/8 tsp. salt
2 c. milk
1 tsp. vanilla
1/2 c. maraschino cherries
1/4 c. sugar

Beat egg yolks and sugar together. Scald milk, add egg mix and cook until it coats spoon. Remove from fire, add gelatin and jello. Cool until thick. Add thinly sliced cherries and beat until smooth; add salt and vanilla; beat egg whites and 1/4 c.sugar until stiff and fold into custard. Pour into crust; chill. Garnish with whipped cream, sliced cherries and Brazil nuts.