White Christmas Pie

In a small bowl, add water and gelatin powder. Set aside for gelatin to bloom for 5-10 minutes.
Prepare an ice bath large enough for your saucepan to fit into, set aside until step 4.
In a large saucepan, mix together 1/3 cup granulated sugar, flour, salt, and milk. Bring mixture to boil over medium heat and boil for 1 minute while stirring.
Whisk in the gelatin mixture, then remove pan from heat. Mix in almond and vanilla extracts then place pan in the ice bath to rapidly cool.
In a small bowl, beat 1/2 cup heavy cream until stiff peaks form, then set aside.
In another small bowl, beat egg whites, cream of tartar, and the remaining 1/3 cup sugar until stiff peaks form, then set aside.
Transfer the saucepan mixture into a large bowl and use an electric mixer to mix until creamy. Fold in the whipped cream, egg white mixture, and shredded coconut just until combined.
Transfer mixture to the pie crust and spread into an even layer.
Whip remaining 2 cups heavy cream until stiff peaks form and spread or pipe cream onto pie.
Chill for at least 1 hour before serving.