1 env. unflavored gelatin
1/4 c. cold water
1/2 c. sugar
4 tbsp. flour
1 1/2 c. milk
1/4 tsp. salt
3/4 tsp. vanilla
1/2 c. cream (whipped)
1 1/2 c. coconut
Chopped pecans

MERINGUE:

3 egg whites
1/2 tsp. cream of tartar
1/2 c. sugar

Soften gelatin in cold water. Mix together in saucepan: sugar, flour, salt. Gradually stir in milk. Cook over low heat, stirring constantly until mixture boils. Cook 1 minute.

Remove form heat and stir in softened gelatin until dissolved. Cool. When partially set, beat mixture with beater until smooth. Add vanilla and fold in whipped cream. Carefully fold in meringue and coconut. (Beat egg whites, cream of tartar and sugar until stiff.) Pour mixture in baked pie shell and refrigerate for 2 hours. Top with pecans and coconut.