"This creamy pie with a coconut meringue topping is a tradition in my family. My grandmother started making this pie one Christmas and it was a standby from that point on. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Pour cold water into a small bowl. Sprinkle gelatin on top of water and allow it to soften for 5 minutes.
In a medium saucepan, mix together 1/2 cup sugar, flour, and milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil and stir 5 minutes. Cool slightly. Stir in gelatin mixture and allow to cool completely.
In a large glass or metal bowl, beat egg whites until foamy. Add cream of tartar. Continue to beat while gradually adding 1/2 cup sugar, until stiff peaks form. Fold in whipped topping, coconut, and almond extract.
Pour cooled milk mixture into pastry shell. Top with meringue mixture. Refrigerate pie for at least 2 hours before serving.