Tavern Restaurant Coconut Toasted Cream Pie

Source: Star-Ledger - Tavern Restaurant, Newark, New Jersey

8 servings

1 envelope gelatine
1/3 cup cold milk
3 eggs, separated
1/2 cup granulated sugar
2/3 cup milk
Pinch of salt
1/2 pint whipping cream
2 teaspoons vanilla extract
1 (10-inch) pie shell, baked and cooled
1 can coconut, toasted

Dissolve gelatine in 1/3 cup cold milk. Let stand.

Separate eggs; to yolks, add 1/2 cup sugar and beat together.

Scald 2/3 cup milk; add egg and sugar mixture to milk. Cook until slightly thickened. Remove from stove and add gelatine. Put in refrigerator until set (about 1/2 hour).

Beat egg whites with pinch of salt. Fold whites into mixture. Whip cream; add vanilla extract. Fold into mixture.

Fill the pie shell. Toast the coconut until golden; sprinkle on pie. Refrigerate for a few hours.