1 pkg. Knox gelatin
1/2 c. cold water
2/3 c. sugar, divided
1/8 tsp. salt
3 eggs, separated
1/4 c. brandy
1/4 c. dark creme de cocoa
1 c. heavy cream, whipped

Sprinkle gelatin over water, add 1/3 cup sugar, salt and egg yolks. Stir until blended. Put over low heat, stir until gelatin dissolves and mixture thicken slightly, about 5 minutes. Remove from heat and stir in brandy and creme de cocoa. Chill stirring occasionally until mixture mounds slightly. Beat egg whites until stiff but not dry, gradually add remaining sugar and beat until very stiff, fold in gelatin mixture, then fold in whipped cream. Pour into crumb crust and chill.