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Swiss Bavarian Pie

1 (1/4-ounce) package unflavored gelatin
1 2/3 cups milk, divided use
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
2 tablespoons butter
1 teaspoon vanilla extract, divided use
1 cup heavy cream, whipped, divided use
1 tablespoon granulated sugar
1/8 teaspoon ground nutmeg
1 (9-inch) baked pie shell

1. In a saucepan soften 1 package unflavored gelatin in 1 cup milk, about 5 mintues. Add to the gelatin mixture, 2/3 cup sugar and unsweetened baking cocoa. Bring to a boil over medium heat, stirring constantly. Remove from heat.
2. Stir into chocolate mixture until melted, butter. Transfer chocolate mixture to a bowl and blend in 2/3 cup milk and 3/4 teaspoon vanilla. Chill until thickened, about 30 minutes.
3. Whip 1/2 cup cream until stiff peaks form. Fold gently into the chilled mixture. Pour into a 9-inch baked pie shell and chill until firm.
4. Meanwhile, combine in a bowl and beat until stiff, 1/2 cup cream, 1 tablespoon sugar, 1/4 teaspoon vanilla, and nutmeg. Spread over the chilled mixture.

Makes 8 servings.