Toasted Coconut Cream Pie

1. 1

   Heat egg yolks and 5 TBL sugar in the top of a double boiler set over simmering water. Whisk constantly until mixture is lemon colored and reaches 160 degrees. Add milk and gelatin, stir until dissolved.

2. 2

   Pour into a large bowl, add vanilla and allow to cool.

3. 3

   In a separate bowl, beat egg whites until foamy. Add salt & cream of tartar...beat until soft peaks form. Add 3 TBL sugar and beat until stiff peaks form. Fold gently into yolk mixture.

4. 4

   In a separate bowl, whip heavy cream...add cognac if desired. Whip until medium to stiff peaks form. Fold into yolk & egg white mixture.

5. 5

   Gently fold in 1-1/2 cups toasted coconut and spoon into baked pie shell. Sprinkle the other 1-1/2 cups toasted coconut over the top.

6. 6

   Chill for about 2 hours, until mixture is set.

No additional tips available.