Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CRUMB CRUST***
   3 2/3  cups          chocolate wafer crumbs
   3      tablespoons   butter or margarine -- melted
                        ***FILLING***
   1      envelope      unflavored gelatin
     2/3  cup           sugar -- divided
   3                    eggs -- separated
     3/4  cup           milk
   8      ounces        coffee yogurt

Preparation:

1. Combine cookie crumbs and butter. 2. Reserve 3 tablespoons of crumbs for top of pie; press remaining crumbs on bottom and sides of 9-inch pie plate. Filling: 1. Mix gelatin and 1/3 cup sugar in saucepan; beat egg yolks and milk together and stir into gelatin mixture. 2. Cook, stirring constantly, over low heat for 4 or 5 minutes, until gelatin dissolves and mixture thickens slightly. 3. Cool slightly and blend in yogurt; chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. 4. Beat egg whites until soft peaks form. 5. Gradually beat in remaining 1/3 cup sugar; beat until stiff. Fold into gelatin mixture. 6. Turn into prepared pie shell and chill until firm; garnish with reserved cookie crumbs. NOTE: For Raspberry Chiffon Pie, use orange juice in place of milk and use raspberry yogurt instead of coffee yogurt