1 envelope unflavored gelatin
¼ cup cold water
2 eggs, separated
¼ cup sugar
⅛ teaspoon salt
1¾ cups milk _or_ light cream
¼ cup GRANDMA’S MOLASSES
¼ cup sugar
½ cup moist, shredded coconut
1 teaspoon vanilla _or_ 2 teaspoons rum extract
9-inch, cold baked pie shell
Soften gelatin in cold water. Mix egg yolks, ¼ cup sugar, salt, and milk
or cream in top of double boiler; cook over hot water (do not allow
water to boil) until custard coats the spoon. Stir constantly. Remove
from heat. Add softened gelatin. Stir in molasses. Chill over ice water
until mixture begins to congeal (thick as fresh egg whites). Gradually
beat the remaining ¼ cup sugar in beaten egg whites; fold into
custard-gelatin mixture. Fold in coconut and flavoring. Pour into a cold
baked pie crust. Chill until firm. Garnish with whipped cream and
coconut just before serving.
YIELD: 6 servings.
_Coffee Chiffon Pie_: Replace milk with double-strength coffee.