Chocolate Chiffon Pie

¼ C (½ stick) butter or margarine

2 C (3 ½ oz each) flaked coconut, toasted

3 envelopes unflavored gelatin

2 C sugar

1 t salt

2 ⅔ C water

4 squares unsweetened chocolate

6 eggs, separated

2 t vanilla

½ t cream of tartar

1 C heavy cream, whipped

∙ Melt butter in medium-sized saucepan.

∙ Stir in coconut then remove from heat.

∙ Press mixture against side and bottom of 9" pie plate then refrigerate.

∙ Combine gelatin, 1 C of the sugar, salt, water and chocolate in saucepan. Place over heat until chocolate melts and sugar dissolves then remove from heat.

∙ Beat yolks slightly in medium-size bowl.

∙ Stir a little hot chocolate mixture into yolks then return to saucepan.

∙ Heat, stirring occasionally, just till boiling.

∙ Transfer to bowl and cool over ice water, stirring occasionally, until mixture mounds then add vanilla.

∙ Beat egg whites and cream of tartar in large bowl until foamy.

∙ Gradually beat in remaining 1 C sugar until meringue forms stiff glossy peaks but do not under beat.

∙ Fold meringue into chocolate mixture and chill briefly.

∙ Mound onto coconut shell.

∙ Refrigerate until firm, about 4 hrs.

∙ Garnish with whipped cream, and maraschino cherries and candles if you wish.