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COCONUT CREAM CHIFFON PIE 
3/4 c. shredded coconut
1/4 c. cold water
1/2 c. sugar
1 tsp. vanilla
2 c. heavy cream or Cool Whip
1 tbsp. gelatin (plain)
3 eggs, separated
1/4 tsp. salt
1 c. scalded milk
1 baked pie crust

Sprinkle gelatin in cold water. Combine egg yolks, sugar, salt, and vanilla. Add to hot milk, cook in double boiler until mixture coats spoon. Add gelatin to hot mixture, stir until dissolved. Chill until syrupy. Fold in stiffly beaten egg whites and 1 cup whipped cream. Pour into crust-lined pan and chill. Top pie with remainder of whipped cream. Sprinkle with coconut.
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