2 squares unsweetened chocolate
2 tbsp. butter
2 tbsp. hot milk or water
2/3 c. sifted confectioners' sugar
1 1/2 c. snipped flaked coconut
1 env. unflavored gelatin
1/4 c. granulated sugar
3 egg yolks
1 1/4 c. milk
3 egg whites
1/4 tsp. salt
1/4 c. granulated sugar
1 c. heavy cream, whipped
1 tsp. vanilla extract
1 c. flaked coconut
1 square unsweetened chocolate, grated

Early In Day: For Chocolate Coconut Crust: Grease 8" pie plate. In double boiler, melt 2 squares chocolate and butter; stir to blend. Combine hot milk, confectioners' sugar; stir into chocolate mixture. Add 1 1/2 cups coconut; mix well. Press to bottom, side of pie plate. Refrigerate.

For Filling: Combine gelatin with 1/4 cup granulated sugar. In double boiler top, beat yolks; stir in gelatin mixture and milk. Cook over hot, not boiling, water, stirring until custard coats spoon. Refrigerate, stirring occasionally, until custard mounds when dropped from spoon; then beat just until smooth. Beat egg whites with salt until quite stiff; gradually add 1/4 cup granulated sugar, beating until stiff, fold in custard mixture, then whipped cream, vanilla, 1/2 cup coconut. Pour into crust, reserving about 1/3 of mixture. Refrigerate pie and reserved filling until almost set; then heap remaining filling on center top of pie. Refrigerate until serving time.

About 15 Minute Before Serving: Remove pie from refrigerator. Garnish top with combined 1/2 cup coconut and grated chocolate. To Vary: Refrigerate crust until firm; to serve, heap with favorite ice cream.