Preparation / Directions:
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.
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