Aunt Mickie'S Coconut Cream Pie

• 9-inch pie shell
• 1 c. sugar
• 1/2 c. cornstarch
• 1/4 tsp. salt
• 3 c. hot milk (not boiling)
• 3 egg yolks, beaten
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 c. coconut, grated (fresh if you can)
• 1 c. heavy cream

1. Prepare and bake pie shell.
2. Let cool completely before filling.
3. Combine sugar, cornstarch and salt.
4. Gradually add to hot milk (not boiling) in medium saucepan, stirring until smooth. Bring to boiling, stirring constantly, over medium heat.
5. Boil 2 minutes, then remove from heat.
6. Stir half of hot mixture into egg yolks, then combine with rest in saucepan.
7. Cook, stirring over low heat, until it boils and is thick enough to mound from spoon, about 5 minutes.
8. Turn into bowl.
9. Stir in extracts and half of coconut.
10. Place waxed paper directly over filling and refrigerate 1 hour.

pie shell, sugar, cornstarch, salt, hot milk, egg yolks, vanilla extract, almond extract, coconut, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=657492 (may not work)