1 c. sugar
1/2 c. cornstarch
1/4 tsp. salt
3 c. hot milk
3 egg yolks, beaten
1 tsp. vanilla extract
1/2 tsp. almond extract
2 c. grated coconut
1 (9 inch) baked pie shell
1 c. whipping cream

Combine sugar, cornstarch and salt and mix thoroughly. Gradually add to hot milk in medium saucepan, stirring until smooth. Bring gently to a boil, stirring constantly, over medium heat. Remove from heat when thickened (about 2 minutes) and stir some of this hot sauce into the egg yolks, then combine eggs with the rest of the sauce in the saucepan.

Cook, stirring, over low heat until mixture mounds thickly from the spoon. Remove from heat and turn into a large mixing bowl. Add extracts and coconut, mixing well. Cover with waxed paper, placing the paper directly on the filling, and refrigerate 1 hour. Put filling into baked pie shell, and refrigerate 3 hours. Serve topped with whipped cream.