CHRISTMAS PIE

9 INCH BAKED PIE SHELL
 
1/2 CUP SUGAR
1/4 CUP FLOUR
1 ENVELOPE (1 TABLESPOON) UNFLAVORED GELATIN
1/2 TEASPOON SALT
1 3/4 CUP MILK
3/4 TEASPOON VANILLA
1/4 TEASPOON ALMOND EXTRACT
3 EGGS WHITES
1/4 TEASPOON CREAM OF TARTAR
1/2 CUP SUGAR
1/2 WHIPPING CREAM (WHIPPED)
1 CUP SHREDDED COCONUT

BAKE PIE SHELL TILL GOLDEN BROWN AND LET COOL.
 
IN SAUCEPAN BLEND 1/2 CUP SUGAR, THE FLOUR, GELATIN AND SALT. 
STIR IN MILK GRADUALLY.  COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, JUST UNTIL
MIXTURE BOILS. PLACE PAN IN BOWL OF ICE WATER, STIRRING OCCASIONALLY UNTIL MIXTURE
MOUNDS WHEN DROPPED FROM A SPOON.
STIR IN VANILLA AND ALMOND EXRACT.
BEAT EGG WHITES, CREAM OF TARTAR UNTIL FROTHY, BEAT IN (1/2 CUP SUGAR, 1 TABLESPOON
AT A TIME, CONTINUE BEATING UNTIL STIFF AND GLOSSY.)  BE CAREFUL NOT TO UNDERBEAT.
GENTLY FOLD GELATIN MIXTURE AND MERINGUE.  FOLD IN WHIPPED CREAM AND COCONUT.
FILL BAKED PIE SHELL TOP WITH COCONUT.  CHILL FOR 3 HOURS M/L TILL SET.