1 env. plain gelatin
2/3 c. sugar, divided
1/8 tsp. salt
1/2 c. cold water
3 eggs, separated
1/3 c. brown creme de cacao
2 tbsp. brandy
1 c. all-purpose cream, whipped
Chocolate, grated or curls
1 (10 inch) graham cracker crust

1. In medium saucepan combine gelatin, 1/3 cup sugar and salt.

2. Add beaten egg yolks and water.

3. Cook over low heat, stirring constantly, until gelatin dissolves and mixture thickens slightly. Do not boil.

4. Remove from heat, add brandy and creme de cacoa, and chill until mixture mounds slightly.

5. Beat egg whites, gradually adding remaining sugar. Fold into gelatin mixture.

6. Fold in whipped cream.

7. When mixture mounds slightly, pile in crust.

Chill several hours or overnight. Sprinkle with chocolate, grated or curls.