Makea baked “Water-Whip” Pie Shell, [page 19].
Soften1 teaspoon gelatin in 2 tablespoons cold water.
Melt1 oz. chocolate (cut in pieces) in 1¼ cups milk in top of double boiler; blend with rotary egg beater.
Mix½ cup sugar, 2 tablespoons cornstarch, ¼ teaspoon salt. Add to chocolate mixture and cook until thick and smooth, then cook 15 minutes longer, stirring constantly.
Beat3 egg yolks well. Stir small amount of chocolate mixture into egg yolks, return to double boiler, and cook a few minutes longer.
Add1 tablespoon butter or margarine, 1 teaspoon vanilla and gelatin mixture; mix well. Cool.
Fold in3 stiffly beaten egg whites.
Whip½ cup heavy cream and fold into chocolate mixture.
Pourinto baked pie shell. Chill in refrigerator several hours, or until firm. When ready to serve, whip 1 cup heavy cream and spread over filling.
Sprinkle1 cup grated fresh coconut (or shredded moist coconut) over cream and decorate with curls of shaved chocolate. Keep chilled until all is served.