1 env. unflavored gelatin
1/2 c. cold water
2/3 c. sugar
1/8 tsp. salt
3 eggs, separated
2 tbsp. cognac
1/4 c. creme de cacao
2 c. heavy cream, whipped
9 inch baked or graham cracker or chocolate cookie crust

You may substitute 1 package Dream Whip (according to directions) or 8 ounces Cool Whip for the heavy cream.

Sprinkle gelatin over cold water in a sauce pan. Add 1/3 cup of the sugar, salt and egg yolks. Stir to blend. Heat over low heat while stirring until gelatin dissolves and mixture thickens. DO NOT BOIL! Remove from heat, stir in cognac and creme de cacao. Chill until mixture starts to mound slightly. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold into thickened mixture. Fold in 1 cup of the whipped cream. Turn into the crust and chill several hours or overnight. Garnish with remaining cream and chocolate curls.