1 env. unflavored gelatin
1/4 c. cold water
1 c. sugar, divided
1/4 c. all-purpose flour
1 1/2 c. milk
3/4 tsp. vanilla extract
1/4 tsp. almond extract
3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. salt
1/2 c. whipping cream
1 baked 9" pastry shell
Flaked coconut

Soften gelatin in cold water. Combine 1/2 cup sugar, flour, milk and flavorings in saucepan; bring to a boil, then cook 1 minute, stirring constantly until thickened. (Mixture will burn easily.) Remove from heat; add gelatin and mix well; set aside to cool. Using electric mixer, beat cooled mixture until smooth. Combine egg whites, 1/2 cup sugar, cream of tartar and salt; beat to meringue consistency. Whip the cream until it forms soft peaks. Fold into cooled custard; spread in pastry shell. Sprinkle with coconut. Chill for 2 hours or longer. Remove from refrigerator about 10 minutes before serving. If desired, garnish with red and green maraschino cherries. Yield: 6 to 8 servings.