1 envelope ( 1 tbsp.) gelatine

2/3 cup sugar

1/4 tsp. salt

3/4 cup undiluted evaporated milk

3/4 cup water

2 squares unsweetened chocolate

3 egg yolks, slightly beaten

3 egg whites, unbeaten

1 tsp. vanilla

Mix thoroughly gelatine, 1/3 cup of the sugar, and salt in saucepan. Add evaporated milk, water, and chocolate. Stir over medium heat until chocolate is melted and gelatine dissolved. Do not boil! Blend with egg beater. Pour slowly over egg yolks, stirring constantly. Return to saucepan; cook and stir until thickened (about 3 minutes). Cool 15 minutes.

Beat egg whites until foamy. Add remaining sugar, gradually, beating to stiff peaks. Blend in chocolate mixture. Add vanilla. Spoon into crust. Chill until firm. garnish with whipped cream. Dribble with mixture of 1/2 square chocolate melted witn 1 1/2 tbsp. light corn syrup.

Curst: Spread 2 tbsp. soft butter evenly on bottom and sides of 9-inch pie pan. Sprinkle 1 1/2 cups (4-ounce package) coconut intp pan and press evenly into butter. Bake in slow oven (300°F) 15 to 20 minutes, or until golden brown. Cool.

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