1 env. unflavored gelatin
1/2 c. cold water
2/3 c. sugar, divided
1/8 tsp. salt
3 eggs, separated
1/4 c. brandy
1/4 c. creme de cacao
1 c. cream, whipped
1 graham cracker crust
(I use the chocolate crumb crust)

Sprinkle gelatin over cold water in saucepan. Add 1/3 cup of sugar, salt, egg yolks. Stir to blend. Heat over low heat, stirring until gelatin dissolves and mixture thickens. Do not boil. Remove from heat. Stir in brandy and creme de cacao. Chill until mixture starts to mound slightly. Beat egg whites until stiff. Gradually beat in 1/3 cup sugar. Fold into thicken mixture. Fold in whipped cream. Turn into pie shell. Chill several hours. Grate bitter chocolate over top as garnish.