Coconut Cream Pie
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INGREDIENTS 1 (9-inch) pastry shell, baked
3/4 cup sugar
3 tablespoons cornstarch
Dash of salt
2 cups milk
3 egg yolks
3/4 teaspoon vanilla
3/4 teaspoon almond
1 cup heavy cream, chilled
2 tablespoons confectioners' sugar
2 cans coconutIn a heavy saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat; stirring occasionally. Boil 1 minute or until thick and shiny.
Quickly stir some of the mixture into the egg yolks; then pour back into saucepan and stir to blend. Cook 3 minutes and remove from heat. Add extracts.
Refrigerate until well chilled, at least 1 hour. Beat cream with confectioners' sugar until stiff. Pour filling into pie shell; sprinkle with coconut. Cover with whipped cream; sprinkle remaining coconut.