Choco-Lime Angel Pie

Ingredients:

1 refrigerated 9" pastry shell

1/4 cup flaked coconut

1 square unsweetened chocolate

2 tablespoons butter

1 cup confectioners' sugar

1 tablespoon milk

1 package (3 ounces) lime gelatin

1/2 cup boiling water

3 eggs, separated

1/4 cup lime juice

1 teaspoon grated lime rind

2/3 cup granulated sugar

1/4 teaspoon salt

1/2 cup flaked coconut

Directions:

Preheat oven to 425 degrees. Sprinkle 1/4 cup coconut over bottom of pastry shell and slightly press in. Bake at 425 degrees for 6-8 minutes. Cool on wire rack.

Melt chocolate and butter in double boiler. Remove from heat; stir in powdered sugar and milk, beating until a spreading consistency. Spread on bottom of pie shell.

Dissolve gelatin in boiling water. In a saucepan, combine slightly beaten egg yolks, lime juice, grated rind, 1/3 cup of sugar and salt. Cook until slightly thickened. Add dissolved gelatin; remove from heat. Chill until mixture begins to congeal. Beat until fluffy. In a mixing bowl, beat egg whites until foamy; gradually beat in remaining 1/3 cup sugar until rounded peaks are formed. Fold into gelatin mixture. Fold in 1/2 cup coconut. Pile into pastry shell and chill.