1 envelope unflavored gelatine
1/2 c. sugar (divided in 1/4 c. amounts)
1/8 tsp. salt
1/3 c. unsweetened cocoa
3 eggs, separated
1 1/2 c. reconstituted nonfat dry milk
1 tsp. vanilla
2 bananas
1 baked 9 inch pastry shell
Mix gelatine, 1/4 c. sugar, salt and cocoa in saucepan. Beat egg yolks and milk together. Stir into gelatine mixture. Cook over low heat, stirring constantly, until gelatine dissolves, about 5 min.
Remove from heat and stir in vanilla. Chill until consistency fo unbeaten egg white. Beat egg white until soft peaks form. Gradually add remaining 1/4 c. sugar and beat until stiff. Fold chocolate gelatine mixture into egg whites.
Slice bananas and line bottom and sides of pie shell with them. Then pour chocolate mixture into shell and chill.
Yum!