1 env. (1 tbsp.) unflavored gelatin
1 3/4 c. milk
1/2 c. sugar
2 tbsp. cornstarch
1/2 tsp. salt
2 eggs, separated
2 tbsp. butter
1/2 tsp. vanilla
1/8 tsp. almond extract
1 c. grated fresh coconut
1/2 c. whipping cream
9 inch baked pastry shell

Soften gelatin in 1/4 cup of the milk. Blend sugar, cornstarch, and salt in medium pan; gradually stir in remaining milk. Cook over low heat, stirring constantly, until mixture thickens and boils. Remove from heat; beat egg yolks slightly and stir a small amount of the hot liquid into the egg yolks. Add the egg yolk mixture to the remaining hot milk mixture; return to heat and continue cooking, stirring constantly, for 2 minutes. Remove from heat and blend in the softened gelatin, butter, and flavorings; cool until lukewarm. Beat egg whites until stiff but not dry; fold them with 3/4 cup of the coconut into the cooled custard. Just before serving, spread whipped cream over filling and garnish with remaining coconut.