3/4 c. cold water
3 pkgs. Knox gelatin
2 1/2 c. milk
6 eggs, separated
1 2/3 c. sugar
1/2 tsp. salt
1 pt. whipping cream
4 1/4 tbsp. instant coffee
2 baked 9-inch pie crusts

Mix gelatin with water and set aside. Then bring milk to a boil in double boiler. Mix egg yolks with 2/3 cup sugar, salt and instant coffee. Add this egg yolk mixture to boiled milk a little at a time in double boiler. Stir with a metal spoon until spoon is coated (about 10 minutes).

Remove from heat and add gelatin mixture; mix well. Refrigerate until thick (4 hours). Whip cream until thick. Fold into refrigerated mixture. Beat until smooth.

Beat egg whites plus 1 cup sugar until foamy. Fold into mixture. Put into 2 baked pie shells. Garnish with reserved cream, if desired. May be frozen.