White Angel Chiffon Pie

July 6, 1950

1 envelope plain gelatin

1/4 cup cold water

1/2 cup sugar

4 tablespoons flour

1/2 teaspoon salt

1 and 1/2 cups milk

3/4 teaspoon vanilla

1/4 teaspoon almond extract

1/2 cup cream, whipped

1 cup moist coconut

1 baked pie shell

Soften the gelatin in the cold water. Combine the sugar, flour and salt. Add the milk, stirring constantly, to make a smooth mixture. Heat, stirring constantly until mixture thickens. Add softened gelatin. Cool. When mixture is part set, beat with rotary beater until light and flufy. Blend in vanilla, almond extract and gently fold in the whipped cream together with the moist-style coconut. Pile into cool, baked pie shell. Sprinkle top with coconut. Chill for two hours. Serves seven.