White Christmas Pie

• 1 (9-inch) baked pie shell
• 1/4 c. flour
• 1/2 tsp. salt
• 3/4 tsp. vanilla
• 3 egg whites
• 1/2 c. sugar
• 1 c. shredded coconut (may tint)
• 1/2 c. sugar
• 1 envelope unflavored gelatin
• 1 3/4 c. milk
• 1/4 tsp. almond extract
• 1/4 tsp. cream of tartar
• 1/2 c. chilled whipping cream

1. In saucepan, mix together the sugar, flour, gelatin and salt. Stir in milk. Cook over medium heat, stirring constantly, just until mixture boils. Place pan in a bowl of ice and water or refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
2. Stir in vanilla and almond extract. In a bowl, beat egg whites and cream of tartar until foamy. Beat in 1/2 cup sugar, one tablespoon at a time. Continue beating until stiff and glossy.
3. Do not underbeat.
4. Fold gelatin mixture into meringue. Beat whipping cream in chilled bowl until stiff.
5. Fold whipping cream and coconut into meringue.
6. Mound into pie shell. Refrigerate until set, at least 2 hours.

shell, flour, salt, vanilla, egg whites, sugar, coconut, sugar, unflavored gelatin, milk, almond extract, cream of tartar, chilled whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=622004 (may not work)