Black Bottom Coconut Pie

The black bottom on this classic pie is chocolate, wonderful, rich, HEALTHY chocolate.

• 1 prebaked 9 inch pie shell
• 2 teaspoons unflavored gelatin
• 1/4 cup cold water
• 1 cup sugar
• 2 tablespoons cornstarch
• Pinch salt
• 2-3/4 cups milk
• 2 eggs
• 1-1/2 teaspoons vanilla
• 1-1/3 cups coconut flakes
• 2 squares unsweetened chocolate
• 2 egg whites

METHOD

Soften gelatin in cold water in small bowl. Set aside.

Put 3/4 cup sugar, cornstarch, salt and milk into a saucepan. Stir to combine and bring to a boil over medium heat. Stir constantly. Reduce heat to low once mixture has boiled.

Separate eggs and set whites aside. Using a fork, lightly beat egg yolks Spoon a tablespoon hot milk mixture into yolks and stir to combine. Spoon in another tablespoon and stir, then pour yolk mixture into the hot milk mixture. Continue to cook over low heat for one more minute.

Measure 1-1/2 cups of mix into a small bowl. Stir in gelatin mixture. Add 1/2 teaspoon vanilla and 1 cup coconut, blending thoroughly. Chill until thickened.

Add chocolate and 2 tablespoons sugar to remaining hot mixture. Cook, stirring over low heat until chocolate is melted. Combine well. Add 1 teaspoon vanilla. Allow to cool slightly and pour into pie shell. Chill in refrigerator.

Beat egg whites until foamy. Add 2 tablespoons gradually, and beat until it forms soft peaks.

Fold into coconut mixture. Spoon over chocolate layer and chill about 3 - 4 hours.

Toast remaining coconut, cool, and sprinkle on pie.

Yield: 1 pie

recipe from www.inmamaskitchen.com

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