FILLING:

1/2 c. sugar
1/4 c. Gold Medal Flour
1 envelope unflavored gelatin
1/2 tsp. salt
1 3/4 c. milk

Blend all ingredients, except milk, thoroughly in saucepan. Stir in milk gradually. 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: 1/4 tsp. almond flavor

Carefully fold into a meringue made of 3 egg whites, 1/4 teaspoon cream of tartar, and 1/2 cup sugar. Gently fold in 1/2 cup whipping cream, whipped. Fold in 1 cup moist shredded coconut and pile into cooled baked pie shell. Sprinkle with moist coconut. Chill several hours until set. Serve cold. Delicious topped with strawberries or raspberries. Makes 9-inch pie.