Angel Cream Pie

1 t. gelatin
1 T. cold water
1 c. milk
 1/2 c. sugar
2 T. cornstarch
1/4 t. salt
 3 eggs
1 t. vanilla
1/2 c. heavy cream
9-in. pie crust, baked
1 oz. grated chocolate

Soften gelatin in cold water, set aside. Scald milk in a double boiler. Mix sugar, cornstarch, and salt. Add to milk and cook until thick and smooth. Cook 15 minutes longer, stirring constantly. Separate egg whites from yolks and set aside. Beat yolks well and slowly add milk mixture to them,  a little at a time. Return to double boiler and cook a few minutes longer. Add gelatin and vanilla. Cool. Beat egg whites until stiff and fold into cooled mixture. Whip cream and fold into the mixture. Pour mixture into baked pie crust; sprinkle with grated chocolate. Chill in refrigerator several hours or until firm.