The Crust:

2 squares Unsweetened Chocolate
2 T. Butter
2 T. Milk (heat this before using)
2/3 cup Confectioner’s Sugar
1 ½ cups (or a little more)Angel Flake Coconut

Melt Chocolate and Butter in a medium saucepan over low heat. Mix well. Combine hot Milk with the Confectioner’s sugar and blend. Add to the Chocolate mixture and mix well. Add coconut and mix well. Using a fork, press this mixture over the bottom and sides of a buttered 10” pie plate. Chill for one hour.

The Filling:

1 T. Unflavored Gelatin (one envelope)
1-1/4 cups cold Milk
3 eggs, separated
½ cup of granulated Sugar
1/8 tsp. of Salt
1 tsp. of Vanilla
½ cup of chopped Maraschino Cherries, drained
1 cup Heavy Cream, whipped
Grated Unsweetened Chocolate and Coconut for the top.

Soften Gelatin in ¼ cup of cold Milk in a small bowl. Separate the eggs, and beat the Yolks in the top of a double boiler. Add Gelatin mixture, ¼ cup of granulated Sugar, Salt and remaining Milk to the yolks. Cook over hot water, stirring frequently, until mixture coats a spoon. Add Vanilla and mix well. Chill in refrigerator until slightly thickened, then beat until smooth. Beat egg whites in a separate bowl until foamy, gradually adding remaining ¼ cup of sugar, one tablespoon at a time, and continue beating until stiff. Fold meringue mixture, chopped cherries and the heavy cream that has been whipped into the gelatin mixture. Turn into the Chocolate-Coconut shell. Sprinkle top with grated chocolate and coconut. Chill until firm.

I use red maraschino cherries, but you can use the green ones, or you can use ¼ cup of each. This pie will serve 6 or 8, depending on how generously you slice it.