1 Envelope unflavored gelatin

1/4 c Cold water

1/2 c Sugar

1/4 c All-purpose flour

1/2 ts Salt

1 1/2 c Milk

3/4 ts Vanilla extract

1/4 ts Almond extract

3 Egg whites

1/4 ts Cream of tartar

1/4 c Sugar

1/2 c Whipping cream, whipped

1 c Flaked coconut

1 Baked 9-inch pastry shell

Additional flaked coconut -(opt.) Red & green candied -cherries

Soften gelatin in cold water, and set aside. Combine 1/2 C sugar, flour, and salt in a saucepan; gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in softened gelatin and flavorings. Cool. Beat egg whites (at room temperature) and cream of tartar until foamy; gradually add 1/4 C sugar, 1 T at a time, beating until soft peaks form. Fold egg whites, whipped cream, and 1 C coconut into gelatin mixture; pour into crust. Sprinkle with additional coconut, if desired. Chill until set. Garnish with candied cherries. Di Note: Made this one Christmas and received rave reviews. Very pretty pie. Di Pahl's personal recipes-1994