Instructions: Bake and cool Chocolate Crumb Shell. Stir together 2 tablespoons sugar, gelatin, salt and nutmeg in 2-quart saucepan. Beat egg yolks. Add milk and combine with dry mixture. Cook over moderately low heat, stirring constantly, just until mixture thickens. Do not allow to boil. Remove from heat, cool, and stir in Kahlua. Chill a few minutes.

When mixture begins to thicken, beat egg whites to fine foam. Gradually beat in remaining 4 tablespoons sugar, making a meringue. With same beater, beat cream stiff. Fold cream into gelatin mixture, then meringue. If necessary, chill a few minutes until mixture mounds on a spoon. Then turn into cooked crust, and chill 4-5 hours or overnight.

At serving time, decorate with additional whipped cream and candied fruit, if desired.

Makes 1 9-inch pie. 8 servings. CHOCOLATE CRUMB

SHELL: Mix together fine chocolate wafer crumbs, sugar and melted butter. Press over bottom and up sides of lightly greased 9-inch pie pan (1 1/2-inches deep). Bake in 350F oven for 5-7 minutes. Cool before filling.

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