Heretofore, coconuts have been hard nuts to crack. But the method on 100 (How to Crack a Coconut) for coping with the problem easily has let many a cook serve the joys of a fresh coconut pie more often.
1 envelope unflavored gelatin I1/4 cups milk
1/2 cup sugar
2 tablespoons cornstarch 1/2 teaspoon salt
2 eggs, separated
2 tablespoons butter or margarine 1/2 teaspoon vanilla 1/2 teaspoon almond extract
1 cup grated fresh coconut 9-inch baked pastry shell 1/2 cup whipping cream Sugar
Soften gelatin in lA cup of the milk. Blend sugar, cornstarch, and salt in a medium-sized pan; gradually stir in remaining milk. Cook over low heat, stirring constantly, until mixture thickens and boils.
Remove from heat, beat egg yolks slightly, and stir a small amount of the hot liquid into the egg yolks. Add the
egg yolk mixture to the remaining hot milk mixture, return to heat, and continue cooking, stirring constantly, for 2 minutes.
Remove from heat and blend in the softened gelatin, butter, and flavorings; cool until lukewarm. Beat egg whites until stiff but not dry; fold egg whites with 1/2 cup of the coconut into the cooled custard. Pour into the pastry shell, and chill. Just before serving, whip cream; sweeten to taste, and spread over coconut filling. Garnish with remaining coconut. Makes 1 pie (6 to 8 servings).