1 1/4 c. fine graham cracker crumbs
1/4 c. sugar
3 tbsp. instant cocoa mix
1/3 c. butter, melted
3 eggs, separated
1/2 c. sugar
1 env. gelatin, unflavored
4 tbsp. water
1/4 tsp. peppermint flavoring
2/3 c. peppermint candy, broken in pieces
1/2 c. chopped almonds
1/2 c. heavy cream, whipped

Heat oven to 375 degrees. Mix together crumbs, 1/4 cup sugar, instant cocoa mix and butter. Press firmly into a 9" pie plate and bake 6 to 8 minutes, until edges are browned. Cool. In top of a double boiler, beat egg yolks; add sugar and cook, stirring constantly, until mixture is custard-like. Cool 5 minutes.

Meanwhile, sprinkle gelatin over 1 tablespoon cold water, then add 3 tablespoons boiling water to dissolve. Add dissolved gelatin and peppermint flavoring to custard. Beat egg whites until very stiff. Fold egg whites, candy and nuts into custard. Fold in whipped cream. Pour into baked pie shell and chill. Serves 6.