This recipe was clipped from a magazine then pasted onto an index card. It was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Creamy Coffee Chiffon Pie

1 envelope unflavored gelatin
1 cup strong coffee
1 cup sugar
1/2 teaspoon salt
3/4 cup strong hot coffee
1 cup heavy cream
3 eggs, separated
1 teaspoon vanilla
1/4 teaspoon cream of tartar
9-inch baked pie shell

SOFTEN GELATIN in 1/4 cup cold coffee. Combine 1/2 cup sugar, salt, remaining coffee, and 1/2 cup cream. Stir over low heat until scalding point. Beat egg yolks and add hot mixture slowly. Stir over low heat until boiling point. Stir in softened gelatin. Chill until partially set, then beat until smooth. Add vanilla. Whip remaining cream and fold in. Beat egg whites until they form soft peaks. Add cream of tartar. Add remaining sugar slowly, beating well after each addition. Fold coffee mixture carefully into this meringue. Spoon into pie shell. Garnish with toasted flaked coconut.