low heat, stirring, until the gelatin is dissolved. Whisk into the custard, set the bowl in a larger bowl of ice water and let the mixture cool, stirring it occasionally, until it is the consistency of raw egg whites. Do not let the mixture set. In a bowl, beat the remaining cream until it just holds stiff peaks. Fold the whipped cream into the custard gently but thoroughly. Pour the mixture into the pie shell. Chill for 3 hours or until set. Garnish with chocolate curls. a 1948 Gourmet Mag. favorite.