1 tbsp. gelatin softened in 1/4 c. cold water

Mix together in saucepan 1/2 cup sugar, 4 tablespoons flour, 1/2 teaspoon salt. Gradually stir in 1 1/2 cup milk. Cook over low heat stirring until it boils. Boil 1 minute. Remove from heat, stir in softened gelatin. Cool. When partially set, beat with a rotary beaters until smooth.

Blend in 3/4 teaspoon vanilla and 1/4 teaspoon almond extract. Gently fold in 1/2 cup whipping cream which is whipped until stiff. Carefully fold into a meringue of 3 egg whites, 1/4 teaspoon cream of tartar and 1/2 cup sugar.

Fold in 1 cup moist shredded coconut. Pile into cooled baked pie shell. Sprinkle with coconut. Chill until set (about 2 hours). Serve cold. (Take chilled pie out of refrigerate 20 minutes before serving.)

Optional Decoration: Red or green maraschino cherries.