Instructions: To prepare cookie-crumb crust: Crush cookies in covered blender container on high speed until you have 1/2 cup. (Sugar-free dietetic cookies may be substituted.) Blend crumbs and soft butter; press onto the sides and bottom of an 8-inch pie pan. Chill well before serving.

To prepare filling: Sprinkle gelatin over cold water to soften. Beat egg yolks well in the top of a double boiler over hot water. Beat in hot coffee a little at a time. Cook over hot water, stirring freqauently, until mixture is slightly thickened (dont overcook or it will separate). Then stir in softened gelatin until dissolved. Remove from heat and stir in sugar substitute, cinnamon, and vanilla. Set aside until cool.

Meanwhile, add a pinch of salt to the egg whites. Beat with electric mixer in a nonplastic bowl until soft peaks form. Gradually beat in sugar until thick. Gently but thoroughly fold in the coffee mixture.

Spoon into the pie shell and chill 5 hours or more.

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