Fluffy Coconut Pie:
1 cup sugar
1 envelope unflavored gelatin
1/4 cup flour
1/2 teaspoon salt
1 3/4 cup milk
3/4 teaspoon vanilla
1/4 teaspoon almond extract
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup whipping cream, whipped or 2 cups topping such as Cool Whip
1/2 cup flaked coconut
In a medium saucepan, thoroughly blend 1/2 cup sugar, gelatin, flour and salt. Gradually stir in milk. Cook over medium heat until mixture boils, stirring constantly. Boil 1 minute. Place pan in cold water. Cool until mixture mounds slightly when dropped from spoon.
Blend in vanilla and almond extract. Carefully fold into meringue made of egg whites, cream of tartar and 1/2 cup sugar.
Gently fold in whipping cream and coconut. Pour into pie crust. Sprinkle top with additional coconut.
Optional (well drained, dried off maraschino cherries)
Chill two hours before serving.