1 tbsp. gelatin softened in 1/4 c. cold water
1/2 c. sugar
4 tbsp. flour
1/2 tsp. salt
1 1/2 c. milk
3/4 tsp. vanilla
1/4 tsp. almond extract
1/2 c. heavy cream
3 egg whites
1/4 tsp. cream of tartar
1 c. shredded coconut
1/2 c. sugar
1 baked pie shell
Coconut for garnish

Combine sugar, flour, salt and milk; bring to a boil over low heat. Boil 2 minutes. Remove from heat, stir in dissolved gelatin and refrigerate. When partially set, beat with rotary beater until smooth. Then blend in almond and vanilla flavoring. Whip the cream and fold into the mixture.

Beat eggs and cream of tartar until frothy, then slowly add sugar, beating constantly until stiff but not dry. Gently fold gelatin mixture into meringue and then fold in shredded coconut. Turn into the pie shell, sprinkle with shredded coconut and chill until set.