Pixie Pie

Pixie Pie
turns husbands into sweethearts (and vice versa!)

1 envelope (1 tablespoon) Knox Unflavored Gelatine
2/3 cup sugar
1/4 teaspoon salt
3/4 cup undiluted evaporated milk
3/4 cup water
2 squares Baker’s Unsweetened Chocolate
3 egg yolks, slightly beaten
3 egg whites, unbeaten
1 teaspoon vanilla

Mix thoroughly gelatin, 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 gelatin 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 unto crust. Chill until firm. Garnish with whipped cream. Dribble with mixture of 1/2 square Baker’s Unsweetened Chocolate melted with 1 1/2 tablespoons light corn syrup.

Crust: Spread 2 tablespoons soft butter evenly on bottom and sides of 9-inch pie pan. Sprinkle 1 1/2 cups (4-ounce package) Baker’s Coconut into pan and press evenly into butter. Bake in slow oven (300 degrees F.) 15-20 minutes, or until golden brown. Cool.