1 9" baked pastry shell or crumb crust
1 env. unflavored gelatin
1/4 c. cold water
3 eggs, separated
1 tsp. vanilla
1 c. sugar, divided
1/2 c. unsweetened cocoa
1/2 tsp. salt
1 1/4 c. milk
1 c. heavy cream or 1 3/4 c. non-dairy whipped topping, thawed

Prepare pie shell; cool. Mix gelatin and water in small bowl; allow to soften. Slightly beat egg yolks with vanilla in mixing bowl; set aside.

Combine 3/4 cup sugar, cocoa and salt in saucepan; stir in milk. Cook and stir until mixture comes to a full boil; add gelatin and return to boil. Remove from heat; immediately whisk into beaten egg yolks. (Mixture will thicken slightly.)

Cool; chill until mixture mounds from a spoon, stirring occasionally. Whip cream until stiff. Fold into chocolate or fold whipped topping into chocolate. Beat egg whites with remaining 1/4 cup.