PASTRY:

1 c. all purpose flour
1/4 tsp. salt
1/3 c. butter
2 tbsp. iced water

FILLING:

Baked 9 inch pie shell (see above)
1 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk (coconut liquid and cow's milk)
4 egg yolks. slightly beaten
2 tbsp. butter, softened
1/2 tsp. almond extract
2 tsp. vanilla
1 1/4 c. grated fresh coconut

TOPPING:

Cool Whip topping (I make my own)
1/4 c. toasted fresh coconut

For Pastry: Preheat oven to 450 degrees. In medium bowl combine flour and salt. With pastry blender or two knives used scissor fashion, cut butter into flour until mixture resembles coarse crumbs. Gradually add water and stir with fork until flour is moistened and pastry almost cleans sides of bowl. With hands, shape pastry into a ball. On lightly floured surface, with rolling pin, roll out pastry to an 11 inch circle. Line a 9 inch pie plate with pastry; flute edge. Prick bottom and sides with a fork. Bake for 12 to 15 minutes. Remove from oven and cool on wire rack.

For filling: Stir together sugar, cornstarch, and salt in a saucepan. Blend milk and egg yolks; gradually stir into first mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute.

Remove from heat. Blend in butter, flavorings, and coconut. Pour into baked pie shell; press plastic wrap over filling. Chill at least 2 hours. Serve topped with whipped topping and toasted coconut.

OPENING A COCONUT:

Hammer a screwdriver into 2 of the "eyes" of the coconut. Drain out the liquid, straining it into a jar. Refrigerate the liquid until needed. Put the empty coconut in a pan in a 300 degree oven for one hour. Cool.

Wrap coconut in a towel and tap it with a hammer until it cracks in several pieces. Outer shell will separate easily from inner coconut "meat". Cut off the brown skin. Put the coconut in the blender, a little at a time and grate it. Refrigerate until needed (best if used immediately, there are no preservatives in this one! Good for about a week).