1 (9-inch) crumb crust, graham, zwieback, chocolate wafer
1 env. unflavored gelatin
1/2 c. cold water
2/3 c. sugar
Pinch of salt
3 eggs, separated
1/4 c. cognac
1/4 c. creme de cocoa
1 c. heavy cream, whipped

In saucepan, stir gelatin, water, 1/3 cup sugar, salt and slightly beaten egg yolks. Heat over low heat, stirring until gelatin dissolves and mixture is slightly thickened. DO NOT BOIL. Remove from heat, add cognac and creme de cocoa. Chill until mixture starts to mound.

Beat egg whites until stiff but not dry with remaining 1/3 cup sugar. Fold into thickened mixture. Fold in 1 cup of whipped cream. Turn into crust and chill.