| 1 |
MAKE: a baked "Water Wip" pie shell. |
| 2 |
SOFTEN: 1 teaspoon gelatin in 2 tablespoons cold water. |
| 3 |
MELT: 1 oz chocolate (cut in pieces) in 1-1/4 cups milk in top of double boiler; blend with rotary egg beater. |
| 4 |
MIX: 1/2 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt. Add to chocolate mixture and cook until thick and smooth, then cook 15 minutes longer, stirring constantly. |
| 5 |
BEAT: 3 egg yolks well. Stir small amount of chocolate mixture into egg yolks, return to double boiler, and cook a few minutes longer. |
| 6 |
ADD: 1 tablespoon butter or margarine, 1 teaspoon vanilla and gelatin mixture; mix well. Cool. |
| 7 |
FOLD IN: 3 stiffy beaten egg whites. |
| 8 |
WHIP: 1/2 cup heavy cream and fold into chocolate mixture. |
| 9 |
POUR: into baked pie shell. Chill in refrigerator several hours, or until firm. When ready to serve, whip 1 cup heavy cream and sprad over filling. |
| 10 |
SPRINKLE: 1 cup grated fresh coconut (or shredded moist coconut) over cream and decorate with curls of shaved chcolate. Keep chilled until all is served. |