- 1 tsp. butter
- 1 1/3 cups flake coconut
- 2 tsp. unflavored gelatin
- 1/4 cup cold water
- 1 cup sugar
- 2 tbsp. cornstarch
- Dash of salt
- 2 3/4 cups milk
- 2 egg yolks, beaten
- 1 1/2 tsp. vanilla extract
- 2 squares unsweetened chocolate
- 1 prepared 9-inch pie shell
- 2 egg whites
- Butter a small baking sheet and toast 1/3 of a cup of the coconut. Set aside.
- Soften the gelatin and 1/4 cup of cold water. In a small saucepan, combine 3/4 cup of sugar, cornstarch, milk and salt.
- Bring to a boil over medium heat stirring constantly about five minutes.
- To temper the eggs, stir a small amount of the hot mixture into egg yolks, and add egg yolk mixture to saucepan. Continue to cook one minute.
- Add 1-1/2 cups of the hot mixture into the softened gelatin and stir well until dissolved. Stir in 1/2 tsp. vanilla extract and 1 cup coconut.
- Place in refrigerator and chill until mixture has thickened but not fully set.
- In a small saucepan add chocolate and 2 tbsp. of sugar to the remaining egg yolk mixture, stirring over low heat until chocolate melts.
- Stir in the remaining vanilla extract and cool. Pour into the pie shell and chill.
- Beat egg whites until soft peaks form and eggs are foamy but not dry, gradually adding in the remaining sugar.
- Fold gently into the chilled gelatin mixture. Spread over the chocolate in the pie shell. Sprinkle with the buttered, toasted coconut.
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Rating:
steph06 (46 discussions) on Aug 16, 2006 at 10:09 PM
Delicious, I will definitely make this again.
