Ingredients:
1 1/2 cups heated milk ( not low-fat)
5/8 cup sugar ( half cup plus two TBs.)
3 tablespoons flour
2 tablespoons cornstarch
1/4 teaspoon salt, scant
1/4 cup cold milk
3 egg yolks, lightly beaten ( do not use the egg whites!)
1/2 teaspoon vanilla
1 tablespoon butter
1/4 teaspoon almond extract (optional)
1 cup coconut
1 9-inch baked pie crusts or 1 purchased graham cracker crust
2 -3 cups thawed Cool Whip
Directions:
Heat the 1 1/2 cups of milk in a saucepan on low-medium heat until hot, but do not let it come to a boil.
In a small bowl, blend together the sugar, flour, cornstarch, salt, and the 1/4 cup cold milk.
Add to the hot milk in the saucepan, stirring constantly.
Cook over low heat until thickened.
Add some of the hot mixture to the 3 beaten egg yolks in a small bowl.
Stir well to blend and then add to the saucepan, stirring constantly.
Cook over low heat for a minute or two longer.
Remove from the stove and stir in the vanilla, butter, almond extract and coconut.
Let cool.
Pour into the pie crust.
Top with the Cool Whip.
Use a spoon to make a pretty shape.
Keep refrigerated until serving.
Servings: Serve
Time preparation: 10 min.
Time total: 70 min.