CRUST:

1 1/2 c. wafer chocolate cookies, crushed
1/4 c. butter, melted

FILLING:

1/2 c. sugar
3 egg yolks
1/4 tsp. salt
1 c. milk
1 tbsp. knox gelatin
1/4 c. cold water
1 tsp. vanilla
3 beaten egg whites
1 c. whip cream
1 tbsp. sugar
1 sq. Baker's unsweetened chocolate

Crust: Blend 1 1/2 cups chocolate cookies, crushed, blend 1/4 cups melted butter and press into 10 inch pie plate and refrigerate until filling is done.

Filling: 1/2 cup sugar, 3 egg yolks, 1/4 teaspoon salt. Mix and add to 1 cup scalded milk. Cook until it coats a wooden spoon, no longer. Add 1 tablespoon Knox gelatin that has been sprinkled on 1/4 cup of cold water. Stir into custard until it dissolves. Add 1 teaspoon vanilla, cool until it begins to thicken. Fold in 3 beaten egg whites (don't beat too dry). Fold in 1 cup of whip cream with 1 tablespoon sugar. Pour into pie crust and grate unsweetened Baker's chocolate over the top. Let stand in refrigerator over night to set.

Yields 10.