Coconut Chiffon Pie

Directions

1. 1
   Soften gelatine in cold water.
2. 2
   To beaten egg yolks, add sugar and salt.
3. 3
   Slowly stir in the scalded milk.
4. 4
   Cook over hot, not boiling water, stirring constantly until mixture coats the spoon. Remove from heat.
5. 5
   Add gelatine and stir until dissolved.
6. 6
   Chill until mixture is slightly thicker than consistency of unbeaten egg whites.
7. 7
   Add the 3/4 cup coconut and the vanilla.
8. 8
   Beat until stiff the egg whites.
9. 9
   Beat 1/4 cup sugar in gradually.
10. 10
    Fold into gelatine-coconut mixture.
11. 11
    Pour into baked pastry shell.
12. 12
    Chill until firm.
13. 13
    Garnish with whipped cream and toasted coconut. Yield:
14. 14
    1 (9-inch) pie.