8-9 inch baked Pastry Crust
1 env. (1 tbsp.) unflavored gelatin
1/4 c. cold water
1/4 c. flour
1/2 tsp. salt
1 1/2 c. skim milk
20 packets (20 grams) Equal
3/4 tsp. vanilla extract
1/4 tsp. almond extract
1/2 c. heavy cream
3 lg. egg whites (1/2 c.)
1/4 tsp. cream of tartar
1 1/4 c. shredded coconut, divided

Bake the Pastry Crust in advance. Soften gelatin in cold water for 5 minutes. Mix the gelatin mixture, flour, salt and milk in a small saucepan. Cook over low heat, stirring constantly until mixture boils. Boil 1 minute longer. Remove from heat and stir in 10 packets Equal. Chill. When the mixture is partially set, beat until smooth. Blend in vanilla and almond extracts. Whip cream until stiff, then gently fold into gelatin mixture.

Beat egg whites until frothy and add the cream of tartar. Gradually beat in remaining 10 packets of Equal. Continue beating until the whites are stiff. Carefully fold whipped cream mixture into the egg whites. Then fold in 1 cup of the coconut and pie into cooled, baked pastry crust. Sprinkle remaining coconut on top. Chill for 2 hours. Remove from refrigerator 20 minutes before serving. Serve cold. Garnish this pie with thinly sliced kiwi fruit. Serves 8.