10 inch graham cracker crust
1 env. unflavored gelatin
1/2 c. cold water
2/3 c. sugar (divide in half)
1/8 tsp. salt
3 eggs, separated
1/4 c. brandy
1/4 c. creme de cacao
2 c. heavy cream, whipped
Cooking chocolate for "curls"

Sprinkle gelatin over cold water in a medium sized saucepan. Add only 1/3 cup of the sugar. Then add salt and egg yolks. Stir to blend. Cook gelatin mixture over low heat, stirring constantly until mixture thickens. DO NOT BOIL. Remove from heat and stir in brandy and creme de cacao. Chill in refrigerator until mixture mounds slightly.

Beat egg whites until stiff. Beat in remaining 1/3 cup of sugar. Fold the egg white mixture into the chilled mixture. Fold in only 1 cup of the whipped cream. Pour into graham cracker crust. (I make my own crust from recipe on graham cracker box.)

Chill overnight. Top with remaining 1 cup whipped cream. Shave cooking chocolate "curls" over the top to garnish.