9 inch graham cracker crust
2 tsp. unflavored gelatin
1/2 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 c. milk
3 egg yolks
1/2 tsp. vanilla
1/4 tsp. almond flavoring

Blend together in pan gelatin, sugar, cornstarch and salt. Gradually stir in the milk. Cook over medium heat. Stir until thick and boils. Boil and stir 1 minute. Stir mixture into slightly beaten egg yolks. Return to pan and bring just to boil. Remove and add vanilla and almond flavoring. Place pan in cold water until it mounds when dropped from spoon. Pour into pie crust and chill.