Chocolate Chiffon Pie - cooking recipe

Ingredients

3 (1/4 ounce) envelopes unflavored gelatin or (1/4 ounce) envelopes kosher gelatin
2 cups sugar
1 teaspoon salt
2 2/3 cups water
4 ounces unsweetened baking chocolate (4 squares)
6 eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
1 cup whipping cream, whipped
Crust
1/4 cup butter
7 ounces flaked coconut, toasted
Garnish
whipped cream, maraschino cherries, chocolate sprinkles (optional)

Preparation

Melt butter in saucepan; stir in coconut and remove from heat.
Press mixture against sides and bottom of a 9\" pie plate; refrigerate.
Combine gelatin, 1 cup of the sugar, salt, water and chocolate in saucepan.
Place over low heat until chocolate melts and sugar dissolves; remove from heat.
Beat yolks slightly in medium bowl.
Stir a little of the hot chocolate mixture into the yolks; return all to saucepan.
Heat, stirring occasionally, just until boiling.
Transfer to a bowl; cool rapidly over ice water, stirring occasionally until mixture mounds.
Add vanilla extract.
Beat whites and cream of tartar in a large bowl until foamy.
Gradually beat in remaining one cup sugar until meringue forms stiff, glossy peaks; do not underbeat.
Fold meringue into chocolate mixture; chill briefly.
Mound into coconut shell and refrigerate until firm, at least four hours.
Garnish as desired.