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1 1/2 c. fresh shredded coconut (I use frozen) 1 envelope granulated gelatine (Knox) 4 eggs, separated 1 c. sugar pinch of salt 1/2 c. cream 1/2 c. cream, whipped (I buy 2 cartons whipping cream) 1 tsp. vanilla or sherry 25 chocolate wafers Crust: Crush chocolate wafers until very fine. Add 1/4 cup melted margarine. Put into 9-inch pie pan. Chill in refrigerator. (I use an oblong dish for bridge and get 8 or 10 squares.) Pie: Soak gelatine in 1/2 cup cold water for 5 minutes. Beat egg yolks, adding 1/2 cup sugar, salt and 1/2 cup cream. Cook in double boiler until thick. Add soaked gelatine. Cool. Beat egg whites until stiff; add 1/2 cup sugar. Fold into cooled custard: egg whites, coconut and vanilla. Pour into pie shell. Chill in refrigerator. (I usually make it the night before.) Just before serving, spread whipped cream over top of pie; sprinkle with coconut. (I buy an extra cream so that I will have "lots" to put on the pie. A 1/2 cup which recipe calls for is really skimpy!) This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |