In a small bowl, soften unflavored gelatin in cold water. In a saucepan over low heat, mix ½ cup granulated sugar, flour, and salt. Slowly stir in cold milk and cook over low heat just to boiling, then boil for 1 minute. Remove from heat and stir in softened gelatin mixture. Cool until partially set. While cooling, make meringue. In a mixer, beat together egg whites and cream of tartar, then slowly add 1/2 cup granulated sugar. Beat until stiff peaks form. Add vanilla extract and almond extract into the softened gelatin mixture and blend well until smooth. Gently fold in whipped topping. Gently fold in the meringue. Lastly, fold in 1 cup shredded coconut. Pile all equally into cooled baked pie shells. Sprinkle coconut on top to resemble snow. Chill until set, about 2 hours. Serve cold. Makes 2 regular 9-inch pies.
NOTE: This recipe includes raw egg whites. If you’re uncomfortable eating raw egg, instead of folding the meringue into the gelatin mixture, place the meringue on top, sprinkle with coconut, and bake at 350 F for 15 to 20 minutes until the meringue and coconut start to turn a light golden brown, then chill.
Per serving: 286 calories, 15 grams fat (7.5 grams saturated fat), 3 milligrams cholesterol, 263 milligrams sodium, 36 grams total carbohydrates, 1 gram fiber, 4 grams protein.
