1 c. sugar
3 tbsp. cornstarch
1/2 c. butter (1/2 stick)
1/3 c. lemon juice
1 grated rind of lemon
3 egg yolks
1 c. milk
1-3/4 c. sour cream
1/2 tbsp. cinnamon
1/2 tbsp. almond extract
1 pkg. baked pie shell

TOPPING:

1-1/2 c. heavy cream whipped w/2 tbsp. sugar
1/2 tbsp. cinnamon
1/2 tbsp. vanilla extract
1/2 tbsp. almond extract

Combine sugar and cornstarch in a saucepan. Add butter, lemon rind, lemon juice, egg yolks, milk and cinnamon. Cook over medium heat stirring constantly until thickened and smooth. Fold in sour cream into chilled mixture. Add 1/2 tablespoon almond extract. Spoon into oven freshened crumb pie shell. Sprinkle with coconut; put topping; sprinkle with coconut again.