Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   2      cans          {3 1/2 oz each} shredded coconut
   6      ounces        semi-sweet chocolate pieces
   1      cup           water
   6      tablespoons   sugar
   1      envelope      {1 ounce} unflavored gelatin
   3                    egg yolks -- lightly beaten
   3                    egg whites
   1      cup           heavy cream

Preparation:

1. Melt butter in large skillet; add coconut, stirring occasionally until lightly toasted. 2. Spread toasted coconut on bottom and sides (not rim) of buttered 9-inch pie pan; chill. 3. Combine over hot (not boiling) water, chocolate pieces, 3/4 cup water and 2 tablespoons sugar; heat until chocolate is melted and smooth. 4. Combine gelatin and 1/4 cup water; let stand 5 minutes. 5. Add egg yolks to chocolate mixture and stir rapidly; cook, stirring constantly, until mixture thickens. 6. Remove from heat; add gelatin mixture, stirring until dissolved. 7. Chill until gelatin mixture is the consistency of unbeaten egg whites, about 30 to 40 minutes. 8. Beat egg whites until foamy; slowly add remaining sugar and continue beating until stiff peaks form. 9. Beat heavy cream until stiff; fold egg whites and whipped cream into chocolate mixture. 10. Pour into prepared coconut pie shell and chill several hours.