[Illustration: REGAL CREAM-ON-CHOCOLATE PIE]
Make a baked “Water-Whip” Pie Shell, page 19.
Soften 1 teaspoon gelatin in 2 tablespoons cold water.
Melt 1 oz. chocolate (cut in pieces) in 1¼ cups milk in top of double
boiler; blend with rotary egg beater.
Mix ½ cup sugar, 2 tablespoons cornstarch, ¼ teaspoon salt. Add to
chocolate mixture and cook until thick and smooth, then cook 15
minutes longer, stirring constantly.
Beat 3 egg yolks well. Stir small amount of chocolate mixture into egg
yolks, return to double boiler, and cook a few minutes longer.
Add 1 tablespoon butter or margarine, 1 teaspoon vanilla and gelatin
mixture; mix well. Cool.
Fold in 3 stiffly beaten egg whites.
Whip ½ cup heavy cream and fold into chocolate mixture.
Pour into baked pie shell. Chill in refrigerator several hours, or until
firm. When ready to serve, whip 1 cup heavy cream and spread over
filling.
Sprinkle 1 cup grated fresh coconut (or shredded moist coconut) over
cream and decorate with curls of shaved chocolate. Keep chilled
until all is served.