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Coconut Black Bottom Pie


1 teaspoon butter
1 1/3 cups flake coconut
2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup sugar
2 tablespoons cornstarch
dash of salt
2 3/4 c. milk
2 egg yolks, beaten
1 1/2 teaspoons vanilla extract
2 squares unsweetened chocolate
1 prepared 9 inch pie shell
2 egg whites


Butter a small baking sheet and toast 1/3 of a cup of the coconut. Set aside.

Soften the gelatin and 1/4 cup of cold water. In a small saucepan, combine 3/4 cup of sugar, corn starch, milk and salt. Bring to a boil over medium heat stirring constantly about five minutes.

To temper the eggs, stir a small amount of the hot mixture into egg yolks, and add egg yolk mixture to saucepan. Continue to cook one minute.

Add 1-1/2 c. of the hot mixture into the softened gelatin and stir well until dissolved. Stir in 1/2 teaspoon vanilla extract and 1 cup coconut. Place in refrigerate and chill until mixture has thickened but not fully set.

In a small saucepan add chocolate and 2 tablespoons of sugar to the remaining egg yolk mixture, stirring over low heat until chocolate melts. Stir in the remaining vanilla extract and cool. Pour into the pie shell and chill.

Beat egg whites until soft peaks form and eggs are foamy but not dry, gradually adding in the remaining sugar. Fold gently into the chilled gelatin mixture. Spread over the chocolate in the pie shell. Sprinkle with the buttered, toasted coconut.

Serve cold with whipped cream and garnish with chocolate curls, if desired.

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