COCONUT-PUMPKIN CHIFFON PIE

1/2 cup milk

2 envelopes unflavored gelatin
1 can (15-oz) pumpkin
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground ginger
4 large pasteurized eggs, separated
1 cup + 3 tbsp sugar, divided
1 1/4 cups sweetened shredded coconut, divided
1 cup graham cracker crumbs
5 tbsp butter, melted
2 cups heavy cream
2 tsp vanilla extract

Preheat oven to 350 degrees.

In a 3-quart saucepan, whisk together the milk and gelatin; let stand 1 minute. Cook over medium heat, stirring constantly, 1 minute or until gelatin is dissolved. Stir in the pumpkin, cinnamon, salt, nutmeg, ginger
egg yolks and 1/2 cup of the sugar. Cook, stirring constatnly, 5 to 7 minutes or until slightly thickened but do not boil.

Transfer mixture from saucepan to a bowl; chill 40 minutes stirring after 20 minutes.

Meanwhile, place coconut in a single layer on a baking sheet and bake at 350 degrees for 8 to 10 minutes until golden, stirring occasionally.

Stir the graham cracker crumbs, butter, 1 tablespoon of the sugar, and 1 cup of the coconut together. Press mixture into a 10-inch pie plate and freeze 10 minutes or until ready to use.

Beat the egg whites at high speed with a stand mixer using the whisk attachment for 8 minutes or until soft peaks form. Add 1/4 cup of the sugar and beat 2 to 3 more minutes or until stiff peaks form.

Gradually fold the egg whites into the pumpkin mixture and pour into the crust.

Chill for 2 hours or until set.

Beat the cream and vanilla extract at medium speed 1 to 2 minutes or until soft peaks form. Add the remaining 6 tablespoons sugar and beat until stiff peaks form.

Before serving, top pie with the whipped cream and sprinkle with the remaining coconut.

Note: This is a recipe I got from an old SL Magazine.