1 1/2 c. chocolate wafer crumbs
1/3 c. butter, melted
3 eggs, separated
1 1/4 c. milk
Sugar
1 1/2 tsp. cinnamon
1/8 tsp. salt
1 env. unflavored gelatin
1 tsp. vanilla
1/2 c. heavy cream
Chocolate curls

1. In a 9 inch pie plate, combine crumbs and butter, press onto bottom and sides with a spoon.

2. In a small pan, mix yolks, milk, 1/4 cup sugar, cinnamon and salt with whisk. Sprinkle gelatin over mixture. Cook over low heat, stirring until gelatin dissolves and mixture coats a spoon and is thickened. Remove, add vanilla.

3. Refrigerate until mixture mounds when dropped from a spoon. With whisk or beater, beat smooth.

4. Beat egg whites to soft peaks, gradually add 1/4 cup sugar, beating to stiff peaks.

5. With same beaters, in small bowl, whip cream to stiff peaks. Fold cream and gelatin into whites. Spoon into crust. Chill at least 5 hours.