1 9" graham cracker pie crust
1 env. unflavored gelatin
1/2 c. cold water
1/8 tsp. salt
1/3 c. sugar
3 egg yolks
1/4 c. Cognac
1/4 c. Creme de Cocoa
3 egg whites, stiffly beaten
1 c. heavy cream, whipped
1/3 c. sugar

Sprinkle gelatin over water in a saucepan. Add sugar, salt and egg yolks. Stir well. Heat mixture over low heat. Stir until gelatin dissolves and mixture thickens slightly. DO NOT BOIL. Remove mixture from heat and stir in liqueurs. Chill mixture.

Beat sugar into stiffly beaten egg whites. Fold egg white mixture into chilled liqueur mixture. Fold in whipped cream. Turn into crust and chill for several hours.