Submitted by Treasury of Filbert Recipes Cookbook
Prep Time: 1 hour
Soften gelatin in water. Dissolve over hot water. Beat egg yolks until thick and lemon colored, beat in 4 tablespoons of sugar. Add milk and flavoring, continue beating while adding dissolved gelatin. Chill egg-gelatin mixture until slightly thickened. Beat egg whites, gradually add 2 tablespoons sugar and beat until stiff but not dry. Whip thickened gelatin mixture until fluffy. Fold into beaten egg whites. Pour mixture into prepared crust and chill until firm.
Melt chocolate on top of double boiler over hot water. Add sugar, butter and cream; stir smooth. Spread on top of pie; sprinkle with hazelnuts. Chill.