1-1/2 cups flaked coconut
1/4 cup (1/2 stick) melted butter
1/2 cup sugar
1/4 teaspoon salt
1 envelope unflavored gelatin
2 teaspoons instant coffee powder
2 eggs, separated
1 cup milk
1/2 cup chopped walnuts
1-1/2 cups raisins
1/2 cup heavy cream, whipped
1/2 cup flaked coconut (optional)

Combine coconut and butter in medium-size bowl. Pat mixture into bottom and sides of a 9 x 1-1/2" pie plate. Bake in moderate oven (350 deg.) for 15 minutes. Cool on rack.

Combine 1/4 cup sugar, gelatin, salt, coffee, and egg yolks in medium size saucepan. Stir in milk until smooth. Cook over low heat, stirring constantly, until gelatin and sugar are dissolved. (Do not allow to boil.) Add nuts and raisins and cool. Chill until mixture just begins to thicken (about 15 minutes).

Beat egg whites in small bowl with mixer on high speed, until foamy. Add remaining 1/4 cup sugar slowly. Continue to beat until meringue forms stiff peaks. Fold meringue into thickened gelatin mixture until no streaks of white remain. Fold in whipped cream. Spoon into crust. Sprinkle remaining 1/4 cup flaked coconut over top. Chill.