COCONUT CHIFFON PIE

By gaster16

Ingredients

• 1 envelope unflavored gelatin
• 1/4 cup water
• 1-1/2 cups milk
• 3 eggs separated
• 1/2 cup sugar
• 1/8 teaspoon salt
• 3/4 cup shredded coconut
• 1 teaspoon vanilla
• 1 - 9" baked pie shell
• Whipped cream
• Toasted coconut

Preparation

Step 1

Sprinkle gelatin over water in bowl, let stand to soften about 5 minutes. Pour milk into saucepan, place over low heat until small bubbles appear around edge remove from heat. Beat together egg yolks, 1/4 cup sugar and the salt in top of double boil, or small bowl. Slowly stir in scalded milk. Place over hot not boiling water, cook, stirring constantly, until mixture coasts the back of a metal spoon.
Do not boil.

Remove from heat, stir in softened gelatin until dissolved. Refrigerate until mixture is slightly thicker than the consistency of unbeaten egg whites. Fold coconut and vanilla into yolk mixture. Beat together egg whites and remaining 1/4 cup sugar in bowl until soft peaks form. Gently fold into egg yolk coconut mixture. Pour filling into baked and cooled pie shell. Refrigerate until firm. Garnish with whipped cream and toasted coconut.