Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Soak gelatin in cold water. Dissolve in scalded milk. Add sugar and stir until dissolved. Pour part
of this mixture over lightly beaten egg yolks and return to fire and cook over low heat, stirring
constantly until it begins to thicken and coats spoon. Cool. Add vanilla. Chill until consistency of
heavy cream. Fold in stiffly beaten egg whites and whipped cream. Pour into baked pie shell and
sprinkle with toasted cocoanut. Chill for at least two hours or until firm.