Make baked pie shell (with high fluted edge).

1/2 c. sugar
1/4 c. flour
1 env. unflavored gelatin (1 tbsp.)
1/2 tsp. salt
1 3/4 c. milk
3/4 tsp. vanilla
1/4 tsp. almond flavoring
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1/2 c. whipping cream, whipped
1 c. moist shredded coconut

1/3 c. sugar
3 tbsp. flour
2 tsp. unflavored gelatin
1/4 tsp. salt
1 1/3 c. milk
1/2 tsp. vanilla
1/4 tsp. almond flavoring
2 egg whites
1/4 tsp. cream of tartar
1/3 c. sugar
1/3 c. whipping cream, whipped
3/4 c. moist shredded coconut

Blend sugar, flour, gelatin and salt thoroughly in saucepan. Gradually stir in milk. Cook over medium heat until mixture boils, stirring constantly. Boil 1 minute. Place pan in cold water. Cool until mixture mounds slightly when dropped from spoon. Blend in flavorings. Carefully fold into a meringue made of egg whites, cream of tartar and sugar. Gently fold in whipped cream. Fold in coconut. Pile into cooled baked pie shell. Sprinkle with moist shredded coconut. Chill several hours until set. Serve cold. Delicious topped with crushed strawberries or raspberries.