Toasted Coconut Cream Pie

• 4 eggs, separated
• 8 TBL sugar
• 1/3 cup milk
• 1 envelope gelatin
• 2 tsp vanilla
• 1/8 tsp salt
• 1/8 tsp cream of tartar
• 2 cups heavy cream
• 4 TBL cognac (optional)
• 3 cups shredded, toasted coconut
• 1 - 10" pie shell, fully baked and brushed with strained apricot jelly

1. Heat egg yolks and 5 TBL sugar in the top of a double boiler set over simmering water. Whisk constantly until mixture is lemon colored and reaches 160 degrees. Add milk and gelatin, stir until dissolved.
2. Pour into a large bowl, add vanilla and allow to cool.
3. In a separate bowl, beat egg whites until foamy. Add salt & cream of tartar...beat until soft peaks form. Add 3 TBL sugar and beat until stiff peaks form. Fold gently into yolk mixture.
4. In a separate bowl, whip heavy cream...add cognac if desired. Whip until medium to stiff peaks form. Fold into yolk & egg white mixture.
5. Gently fold in 1-1/2 cups toasted coconut and spoon into baked pie shell. Sprinkle the other 1-1/2 cups toasted coconut over the top.
6. Chill for about 2 hours, until mixture is set.

eggs, tbl sugar, milk, gelatin, vanilla, salt, cream of tartar, heavy cream, tbl cognac, coconut, pie shell

Taken from www.epicurious.com/recipes/member/views/toasted-coconut-cream-pie-1210864 (may not work)