Ingredients
4 eggs, separated
8 TBL sugar
1/3 cup milk
1 envelope gelatin
2 tsp vanilla
1/8 tsp salt
1/8 tsp cream of tartar
2 cups heavy cream
4 TBL cognac (optional)
3 cups shredded, toasted coconut
1 - 10" pie shell, fully baked and brushed with strained apricot jelly
Preparation
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.
Pour into a large bowl, add vanilla and allow to cool.
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.
In a separate bowl, whip heavy cream…add cognac if desired. Whip until medium to stiff peaks form. Fold into yolk & egg white mixture.
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.
Chill for about 2 hours, until mixture is set.
