Prepare piecrust; cool. Into 1-quart saucepan, measure gelatin, salt and 1/4 cup sugar and stir thoroughly until they are well mixed.

In small bowl with wire whisk, beat egg yolks with milk until mixed, then with spoon, stir into gelatin mixture.

Cook over medium-low heat, stirring, until mixture is thickened and coats spoon. Remove from heat and stir in vanilla.

Refrigerate until mixture mounds when dropped from spoon, about 40 minutes. With hand beater, beat the mixture smooth.

In large bowl with mixer at high speed, beat egg whites into soft peaks: gradually sprinkle in 1/4 cup sugar; beat until sugar is dissolved.

With rubber spatula, fold whipped cream and gelatin mixture into beaten egg whites.

Spoon into crust; sprinkle with nutmeg. Chill. To serve, garnish with chocolate shavings.

RICH BAVARIAN PIE VARIATIONS

COFFEE: Prepare Rich Bavarian Pie but add 2 tablespoons instant coffee powder to egg whites before beating. Omit whipped cream and shaved chocolate. For topping melt 3/4 cup semisweet-chocolate pieces over hot, not boiling, water; stir in 1/4 cup water until smooth; drizzle over top of pie.

STRAWBERRY: Prepare pie but fold 1 cup sliced strawberries into filling. Omit chocolate; garnish top of pie with whole strawberries.

EGGNOG: Prepare pie but omit vanilla extract; add 1/2 teaspoon rum extract and increase ground nutmeg to 1 teaspoon.

COCONUT: Prepare pie but omit nutmeg; add 1/2 cup flaked or grated fresh coconut with gelatin mixture. If fresh coconut, add 1/4 teaspoon almond extract with vanilla.

CRANBERRY-TOPPED: Prepare the pie but substitute almond extract for vanilla; use only 1/2 cup heavy cream: omit nutmeg and chocolate. For topping, in 2-quart saucepan over medium heat, cook one 16-ounce can whole-cranberry sauce with 1 tbsp cornstarch until clear and thickened; cool; spread on pie when filling is set.