In saucepan sprinkle gelatin over water. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Cook over low heat, stirring constantly until gelatin dissolves and mixture thickens. Do not boil. Remove from heat.
Stir in brandy and creme de cacao. Cool 45 minutes. Beat egg whites until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.
Fold into gelatin mixture. Fold whipped topping into filling and pour into crust. Chill 2-3 hours or till firm. Serve topped with whipped toppilng and a dash of grated nutmeg.