Chocolate Chiffon Pie

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 3 (1/4 ounce) envelopes unflavored gelatin or 3 (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
• 1/4 cup butter
• 7 ounces flaked coconut, toasted
• whipped cream, maraschino cherries, chocolate sprinkles (optional)

Recipe

• 1 melt butter in saucepan; stir in coconut and remove from heat.
• 2 press mixture against sides and bottom of a 9" pie plate; refrigerate.
• 3 combine gelatin, 1 cup of the sugar, salt, water and chocolate in saucepan.
• 4 place over low heat until chocolate melts and sugar dissolves; remove from heat.
• 5 beat yolks slightly in medium bowl.
• 6 stir a little of the hot chocolate mixture into the yolks; return all to saucepan.
• 7 heat, stirring occasionally, just until boiling.
• 8 transfer to a bowl; cool rapidly over ice water, stirring occasionally until mixture mounds.
• 9 add vanilla extract.
• 10 beat whites and cream of tartar in a large bowl until foamy.
• 11 gradually beat in remaining one cup sugar until meringue forms stiff, glossy peaks; do not underbeat.
• 12 fold meringue into chocolate mixture; chill briefly.
• 13 mound into coconut shell and refrigerate until firm, at least four hours.
• 14 garnish as desired.