Make pastry shell with high fluted edges. Bake
1 T gelatin (softened in 1/4 c cold water)
Mix together in saucepan:
1/2 c sugar
4 T flour
1/2 tsp salt
Stir in gradually 1 1/2 c milk. Cook on slow heat, stirring until it boils. Boil 1 minute. Remove from heat and stir in softened gelatin. Cool. When partially set, beat with rotary beater until smooth.
Blend in 3/4 tsp vanilla and 1/4 tsp almond extract. Gently fold in 1/2 c whipping cream - whipped until stiff (Cool Whip can be used).
Make meringue of three egg whites, 1/4 tsp cream of tartar, 1/2 c sugar, beat until stiff. Add other mixutre gently folding - into meringue.
Add one cup moist coconut. Pile into baked pie shell. Sprinkle with coconut.