Mix together Brazil nuts and 3 tablespoons sugar.
Press this mixture with the back of a tablespoon against the bottom and sides of a 10-inch pie plate.
Bake in a hot oven (400° F) 8 minutes, or until lightly browned.
Cool.
Soften gelatine in cold water.
Combine 1/3 cup of the sugar and cornstarch.
Beat egg yolks slightly; slowly add scalded milk.
Stir in sugar mixture.
Cook in double boiler, stirring constantly, until mixture is slightly thickened.
To 1 cup custard, add semi-sweet chocolate pieces.
Stir until chocolate is melted; set aside.
To remaining custard, add softened gelatine.
Stir until gelatine is dissolved, add vanilla.
Cool.
Beat egg whites until stiff; gradually beat in salt and remaining 1/3 cup of sugar.
Fold in custard-gelatine mixture.
Turn chocolate mixture into Brazil nut pie shell.
Spoon gelatine mixture over chocolate layer and chill until firm.
Garnish with whipped cream, maraschino cherries and Brazil nut slices.
Makes one 10-inch pie.