Norma's Coconut Cream Chiffon Pie

1 can Baker's Coconut
2 packages Knox gelatin
cup cold water
4 large eggs
2/3 cup sugar
tsp salt
1 tsp vanilla
1 cup scalded milk
2 cups heavy cream
1 large baked pie crust

Mix gelatin with cold water. Let stand in a cup.
Scald the milk.
Separate eggs; set whites aside.
Beat egg yolks and combine with sugar, salt, and vanilla. Stir into milk; cook about 3-4 minutes until thick or until mixture coats spoon. DO NOT BOIL.
Add gelatin mixture and stir until smooth.
Chill until syrupy.
Beat egg whites until stiff. Fold into mixture and refrigerate.
Beat cream until whipped and add to mixture.
Pour into baked pie shell and refrigerate.
Spread a can of shredded coconut on a cookie sheet. Broil for 2-3 minutes directly under broiler, checking and stirring every 30 seconds. Sprinkle the pie with the toasted coconut.

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