1 c. raisins
1 env. unflavored gelatin
1 c. orange juice
3/4 c. sugar
1/4 tsp. salt
4 eggs
1 tbsp. lemon juice
1 tsp. grated orange peel
1 c. toasted flaked coconut
baked 9-inch pastry shell

Chop raisins coarsely. Soften gelatin in 1/4 cup orange juice. Combine with remaining orange juice, 1/2 cup sugar and salt. Heat, stirring until gelatin dissolves.

Separate eggs into two small bowls, egg yolks in one bowl and whites in another.

Beat or whisk egg yolks until thick and lemon colored; carefully stir into hot mixture in a thin stream while whisking continuously.

In a medium saucepan or double boiler, cook yolks, stirring over moderate heat for 2 or 3 minutes. Remove from heat; whisk in lemon juice, orange peel, raisin and 1/2 cup coconut.

Refrigerate until mixture begins to thicken.

Beat egg whites until soft peaks form when the whisk/beater is lifted from bowl. Gradually beat in remaining 1/4 cup sugar. Fold into filling. Turn into a baked pie shell. Sprinkle with remaining coconut.

Refrigerate until firm.

Makes 6 servings.