1	tbsp.	gelatin (unflavored)
2	tbsp.	cold water
2	c.	half & half
¼	tsp.	salt
3		egg yolks well beaten
1½	tsp.	vanilla
2/3	c.	sugar
¼	tsp.	almond extract
3		egg whites
½	c.	almonds
		maraschino cherries to garnish

Scald cream in double boiler.  Add salt and 1/3 cup sugar to egg yolks.  Add small amount of scalded cream to egg mixture.  Then add remaining cream.  Put all back in double boiler and cook for 7-10 minutes.  Add vanilla, almond extract and gelatin, blend well.  Chill until slightly thickened.  Beat egg whites until stiff.  Add remaining 1/3 cup sugar gradually.  Fold egg mixture into chilled mixture, add nuts.  Pour into a baked pie shell and chill until ready to serve (at least 2½ hours).  Garnish with maraschino cherries.