1 env. Knox gelatin
1/4 c. water
6 tbsp. cocoa or 2 sq. chocolate
1/2 c. water
1 c. sugar
3 eggs
1/4 tsp. salt
1 tsp. vanilla

Soften gelatin in 1/4 cup cold water. Put 1/2 cup cold water in top of double boiler. Add 6 tablespoons cocoa or 2 squares chocolate. When thoroughly dissolved, add 1/2 cup sugar, then egg yolks which have been slightly beaten, and salt. Cook until custard consistency, stirring constantly.

Add softened gelatin to hot custard and stir until dissolved. Cool and add vanilla. When mixture begins to thicken, fold in stiffly beaten egg whites to which other 1/2 cup sugar has been added. Put in graham cracker crust or baked pie shell. Top with a dollop of whipped cream just before serving.