Coconut Chiffon Pie
1 envelope unflavored gelatin
1/8 t. salt
1/2 C. Sugar, divided
3 eggs, separated
1 3/4 C. Milk
1 t. vanilla
3/4 C. flaked coconut (I like the canned variety for the pie )
1 baked pie shell (my husband likes graham cracker, but I don't)
Mix gelatin, 1/4 cup of the sugar and the salt in the top of a double boiler.Beat the egg
yolks and milk together and add to the mixed gelatin mixture . Cook in thetop of the
double boiler over boiling water, stirring constantly until gelatin is dissolvedthis should
take about 5 min. Remove from heat and stir in vanilla. Chill, stirringoccasionally until
mixture mounds slightly when dropped from a spoon. Stir in coconut. Beategg whites
until stiff. Beat in remaining 1/4 cup sugar, Fold in gelatin mixture. bevery careful to get
the mixture fully, but carefully mixed. Turn into the baked pie shell andchill until firm.
My Husband likes me to put a little toasted coconut on the top