Step 1

Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.

Step 2

In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.

Step 3

Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.

Step 4

In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.

Step 5

Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.