1 env. Knox gelatin
1/4 c. cold water
2 egg yolks
1/4 c. sugar
1/8 tsp. salt
1 1/2 c. milk
4 egg whites
1/4 c. sugar
3/4 c. shredded coconut
1 tsp. vanilla

Soften gelatin in cold water. Beat 2 egg yolks slightly, add 1/4 cup sugar and salt. Scald 1 1/2 cups milk, slowly stir the scalded milk into the egg mixture. Cook over hot, not boiling, water, stirring constantly until mixture coats spoon. Remove from fire. Add gelatin and stir until dissolved. Chill mixture until it is slightly thicker than consistency of unbeaten egg whites. Add shredded coconut and vanilla.

Beat 4 egg whites until stiff. Beat in gradually 1/4 cup sugar. Fold gelatin coconut mixture into whites, turn into a baked pie shell, garnish with whipped cream and toasted coconut.