Coconut Chiffon Pie

1 envelope Knox Gelatine
1/4 cup cold water
3 egg yolks, slightly beaten
1/4 cup sugar
1/8 teaspoon salt
1 1/2 cups scalded milk
3/4 cup chopped shredded coconut
1 teaspoon vanilla extract
1/4 cup sugar
3 egg whites, stiffly beaten
1 9-inch baked pastry shell
Whipped Cream
Toasted Coconut

Soften gelatine in cold water. To beaten egg yolks add 1/4 cup sugar and the salt. Slowly stir in the scalded milk. Cook over hot, not boiling water, stirring constantly until mixture coats the spoon. Remove from heat. Add gelatine and stir until dissolved. Chill until mixture is slightly thicker than consistency of unbeaten egg whites. Add the coconut and the vanilla extract. Beat 1/4 cup sugar into the beaten egg whites. Fold into gelatine-coconut mixture. Pour into baked pastry shell. Chill until firm. Garnish with whipped cream and toasted coconut. YIELD: 1-9-inch pie.