Old-Fashioned Coconut Custard Pie

• 1 deep 8-inch pie pan lined with pastry
• 2 1/2 c. rich milk
• 4 eggs (reserve one white), room temperature
• 1/3 c. granulated sugar
• 1/4 tsp. ground cinnamon
• 1 tsp. pure vanilla extract
• 1/8 tsp. pure almond extract
• 1 1/2 c. freshly grated or packaged moist coconut, firmly packed

1. Flute the edges of the pastry; place pastry-lined pie pan in refrigerator to chill.
2. Heat the milk over very low heat until tiny bubbles appear around the edges of the milk.
3. Set aside to cool until almost lukewarm.
4. Beat the eggs in a bowl until whites and yolks are well blended.
5. (The reserved white is for later use.)
6. Mix the sugar, salt and cinnamon; stir into the beaten eggs and beat until some of the sugar dissolves.
7. Add the vanilla and almond extracts to the cooled milk. Gradually pour this mixture into the egg-sugar mixture stirring constantly.
8. Strain the mixture into a clean bowl.
9. Stir in the coconut.
10. Set aside.

pastry, milk, eggs, sugar, ground cinnamon, vanilla, almond, freshly grated

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320635 (may not work)