Tropical Chiffon Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/4 c. cold water
3 eggs, separated
1 c. mashed bananas (2 to 3)
1 Tbsp. lemon juice
1/4 tsp. grated lemon rind
1/3 c. sugar
1/4 tsp. salt
1/2 c. heavy cream
1/3 c. finely grated coconut
9-inch baked pie shell

Preparation

Soften gelatin in cold water.
Slightly beat egg yolks in top of double boiler; stir in bananas, lemon juice and rind, sugar and salt.
Cook over boiling water, stirring constantly, until slightly thickened.
Remove from heat.
Stir softened gelatin into banana mixture until dissolved.
Chill until mixture is slightly thickened.
Beat egg whites until stiff but not dry.
Beat cream until stiff.
Fold egg whites, cream and coconut into banana mixture.
Pile into 9-inch pie shell.
Chill until firm.
Garnish with additional whipped cream, shaved chocolate and banana slices, if desired.
Makes 6 to 8 servings.