Grapefruit And Coconut Angel Pie

FOR THE FILLING
1 Envelope unflavored gelatin;
-(about 1 tablespoon)
3/4 c Strained fresh grapefruit
-juice
4 lg Egg yolks
1/2 c Sugar
8 oz Cream cheese; softened
1 c Well-chilled heavy cream
2 c Fresh grapefruit sections;
-(cut from about 3
; large grapefruit),
; cutinto 1/2-inch
; pieces and drained
; well
Fresh grapefruit sections
-for garnish if
; desired

Make the shell:

In a bowl with an electric mixer beat the egg whites with the salt until
they are foamy, beat in the cream of tartar, and beat the whites until they
hold soft peaks. Beat in the sugar, a little at a time, beat the meringue
for 5 to 7 minutes, or until it is stiff and glossy and the sugar is
dissolved, and fold in the coconut. Drop heaping tablespoons of the
meringue evenly around the edge of a well-butter 9-inch (1-quart) pie
plate, spreading the meringue with the back of the spoon to form the side
of the shell, and spread the remaining meringue evenly over the bottom of
the pie plate. Bake the shell in the middle of a preheated 250F. oven for 1
1/4 to 1 1/3 hours, or until it if firm and very pale golden, turn off the
oven, and let the shell cool completely in the oven with the door ajar.
(Once the shell is cooled completely, it may be left overnight in the oven
with the door closed.)

Make the filling:

In a small bowl sprinkle the gelatin over 1/4 cup of the grapefruit juice
and let it soften for 1 minute. In a small saucepan whisk together the egg
yolks and the sugar, add the remaining 1/2 cup grapefruit juice, the
gelatin mixture, and a pinch of salt, and cook the mixture over moderate
heat, whisking, until it registers 160F. on a candy thermometer. Transfer
the yolk mixture to a metal bowl set in a larger bowl of ice and cold water
and whisk it constantly until it is thickened to the consistency of raw egg
white but is not set. Remove the smaller bowl from the bowl of ice and cold
water and reserve the bowl of ice and cold water for later use. In another
metal bowl with an electric mixer beat the cream cheese until it is light,
fluffy, and smooth, scraping down the side, add the yolk mixture, a little
at a time, beating, and beat the mixture until it is smooth and combined
well. Set the bowl containing the cream cheese mixture in the reserved bowl
of ice and cold water and whisk the cream cheese mixture until is thickened
and forms a ribbon when the whisk is lifted. In a bowl beat the heavy cream
until it holds stiff peaks and whisk about one fourth of it into the cream
cheese mixture. Fold in the remaining whipped cream gently but thoroughly
and fold in the grapefruit pieces gently.

Pour the filling into the shell, smoothing the top, and chill the pie,
uncovered, for 4 hours, or until the filling is set completely. (If the pie
is to be chilled for more than 4 hours, cover it with plastic wrap or wax
paper.) Just before serving garnish the pie with the grapefruit sections.