1 (9-inch) baked pie shell
1 (.25 oz.) envelope unflavored gelatin
1/4 c. cold water
3/4 c. sugar, divided
1/4 c. flour
1/2 tsp. salt
1 1/2 c. milk
3/4 tsp. vanilla
1/4 tsp. almond flavoring
1/2 c. cream, whipped until stiff
3 egg whites, room temperature
1/4 tsp. cream of tartar
1 c. moist shredded coconut
additional coconut as garnish
Soften
the gelatin in the cold water. Mix together 1/2 c. of the sugar, the flour, salt and milk in a saucepan. Cook over low
heat, stirring until it boils. Boil gently for 1 minute. Remove from the heat. Stir in the softened gelatin.
Chill. When partially set, beat with a rotary beater until smooth. Blend in the vanilla and almond flavoring. Gently fold
in the whipped cream. Beat the egg whites with the cream of tartar, gradually adding the remaining 1/4 c. sugar. Beat
until moist peaks form. Fold into the filling. Fold thecoconut into the filling. Pile into the cooled, baked pie shell
and sprinkle with additional coconut. Chill until set, about 2 hours. Serve cold.