White Christmas Pie
A Recipe from Sneaky Kitchen

1 pie crust (9 inch) -- baked 
1/4 cup cold water 
1 Tbsp. unflavored gelatin (envelope)
1/2 cup sugar
4 tablespoons flour, all-purpose
1/2 teaspoon salt
1 1/2 cups milk
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup Cool Whip®
1 cup coconut shreds ( reserve 2 tablespoons for garnish)

3 egg whites -- at room temperature  
1/4 teaspoon cream of tartar
1/2 cup sugar
maraschino cherries (red & green for garnish), halved

Prepare & bake pie shell. Set aside to cool. Put 1/4 cup cold water in a small bowl & sprinkle with unflavored gelatin; set aside to soften.

In sauce pan, mix together sugar, flour & salt; gradually add milk; cook over low heat, stirring constantly until it boils; allow to boil 1 min; remove from heat, add softened gelatin & stir until dissolved. Set aside & allow to cool until partially set.

To make meringue: beat egg whites with cream of tarter (make sure there is no grease in bowl or on beaters ) until fluffy; gradually add sugar & continue beating until stiff & glossy; set aside.

When filling is partly set, beat with rotary beater until smooth; blend in extracts; gently fold in cool whip, then meringue; last, fold in coconut. Pour into baked pie shell & garnish with reserved coconut & red & green maraschino cherry halves. Chill several hours. Store pie in refrigerator.