1 tbsp. gelatin
1/4 c cold water
1/2 c. sugar
4 tbsp flour
1/2 tsp salt
1 1/2 c. milk
3/4 tsp vanilla
1/4 tsp almond extract
1/2 c. whipping cream
3 egg whites---3/8 c.
1/4 tsp cream of tartar
1/2 c. sugar
1 c. shredded coconut

Soften gelatin in cold water, mix together in saucepan, sugar, flour, salt and milk. Cook over low heat, stirring until boils. Boil 1 minute. Remove from heat and stir in gelatin. Cool. When partially set, beat with rotary beater until smooth. Blend in vanilla and almond. Gently fold in cream, whipped until stiff and carefully fold all in meringue of egg whites beaten stiff with sugar and cream of tartar. Last, fold in 1 c. of coconut. Pile into cooled baked pie shell. Sprinkle with moist shredded coconut. Chill until set, about 2 hours. Serve cold.

Note: Take out of refrigerator 20 minutes before serving.