Chocolate Coconut Mousse Pie

Recipe Description

Recipe Ingredients

1 9-inch prepared graham cracker crust
3 egg whites
1/8 teaspoon cream of tartar
3 tablespoons sugar
1 (4 ½ oz.) container frozen whipped topping, thawed
2 squares, melted unsweetened chocolate
1 ¼ cups flaked coconut, toasted

Instructions

In a large bowl with mixer at high speed, beat egg white and cream of tartar until foamy. Gradually sprinkle in sugar, beating well until all sugar is dissolved. Gently fold topping, chocolate, and 1 cup of coconut into beaten egg whites. Spoon mixture into crust. Sprinkle remaining coconut over filling. Freeze until firm, wrap, and return to freezer. To serve, let stand at room temperature for 20 minutes. To toast coconut: Preheat oven to 350°. Spread coconut evenly in shallow pan. Bake until delicately browned 20 to 30 minutes, stirring frequently to toast evenly.