Coconut Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox gelatine
1/4 c. cold water
3 egg yolks, slightly beaten
1/4 c. sugar
1 1/2 c. scalded milk
3/4 c. chopped coconut
toasted coconut
1 tsp. vanilla
1/4 c. sugar
3 egg whites, stiffly beaten
1 (9-inch) baked pastry shell
whipped cream

Preparation

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