CRUST:

1 1/2 c. graham cracker crumbs
1/2 c. finely chopped pecans
1/3 c. firmly packed brown sugar
1/2 c. butter

Mix and press into a 9 x 13 pan.

FILLING:

1 env. unflavored gelatin
1/4 c. cold milk
2/3 c. sugar
2 eggs, separated
1/4 tsp. salt
1 1/4 c. milk, scalded
1 tsp. vanilla
1 c. whipped cream
1 sq. semi-sweet or milk chocolate, shaved

Soften gelatin in cold milk. Combine 1/3 cup of sugar, slightly beaten egg yolk, salt, and scalded milk. Cook, stirring constantly over very low heat until mixture coats a metal spoon. Remove from heat and blend in softened gelatin. Add vanilla. Chill until mixture begins to congeal. Beat thoroughly until light. Beat egg whites with remaining 1/3 cup of sugar until stiff and glossy. Fold into gelatin mixture. Fold in whipped cream and shaved chocolate. Pile into a crumb crust. Chill until firm. Drizzle chocolate topping over torte if desired.