1 box chocolate wafers
1 stick melted butter (or more if necessary)
1 envelope of unflavored Knox gelatin
1/4 c. cold water
1 c. milk
1/2 c. sugar
3 eggs
Pinch of salt
1 c. whipped cream
1 tsp. vanilla

Crush cookies with rolling pin. Melt butter and pour over crumbs, mix well, pour crumbs into pie plate and pat to plate with spoon (or hand). Bring crumbs up the sides of the plate. Save about 1/4 cup of crumbs to sprinkle on top of filling. Place pie crust in refrigerator and let harden.

Soak one envelope of unflavored Knox gelatin in 1/4 cup of cold water. While this is soaking, put 1 cup milk, 1/2 cup sugar, 3 beaten egg yolks, pinch of salt in pot and heat until it coats the spoon (stirring continuously). Do not let boil, stir until dissolved. Place pot in pan of ice water (with ice in it) so it will cool and start setting. While this is setting, beat 3 egg whites until stiff and add to gelatin when it begins to congeal... also have ready 1 cup of whipped cream. Add cream and 1 teaspoon vanilla. Pour into pie plates prepared with crumb crust and sprinkle with remaining cookie crumbs. Or may be served with whipped cream on top.

NOTE: Be sure the gelatin mixture is beginning to congeal before adding egg whites and cream... it takes only a minute or two until it will be solid so must be ready to pour into pie crust right away. This pie is very rich and delicious.