For the Pastry Shell:

1. Choose your favorite store-bought pie crust. Bake according to instructions and let cool.

For the Filling:

1. In a clean bowl, whip together egg whites, cream of tartar, and sugar until stiff peaks form. Set aside in cool place.
2. In another clean mixing bowl, whip cream until stiff and carefully fold into mixture. Refrigerate.
3. Toast a few tablespoons of shredded coconut and set aside to cool.
4. Soften 1 tbsp gelatin in ¼ cup cold water
5. In a saucepan, stir together sugar, flour, salt, and milk.
6. Stir over low heat until it boils for one minute.
7. Remove from heat and add softened gelatin. Stir until dissolved.
8. Let cool. When partially set, beat with a rotary beater until smooth.
9. Add vanilla and almond extract and beat until just combined.
10. Fold in 1 cup of moist shredded coconut.
11. Carefully fold whipped cream into mixture.
12. Carefully fold meringue into mixture.

To Assemble:

1. Spoon mixture into pie shell.
2. Chill about two hours until set and serve cold.
3. Garnish with toasted coconut.