1 cooked coconut crust
1 env. unflavored gelatin
1/2 c. cold water
2/3 c. sugar
1/8 tsp. salt
3 eggs, separated
1/4 c. kahlua
1/4 c. creme de cacao
1 c. whipped cream

Sprinkle gelatin over the cold water in a 1 1/2 quart glass bowl. Add 1/3 of the sugar, and egg yolks; beat well. Cook in microwave 1 minute. Blend well. Cook another 30 seconds, stir, then cook another 30 seconds. Blend in kahlua and creme de cacao. Chill 1-2 hours or until mixture begins to mound.

Beat egg whites until soft peaks form, then gradually beat in remaining 1/3 cup sugar; fold meringue into chilled kahlua mixture, then fold in whipped cream. Pour into cooled coconut pie crust. Chill for several hours.