Cook one pie crust; let cool.

FILLING:

1 c. sugar
3 tbsp. cornstarch
1 c. water
1/4 c. orange juice
1/4 c. butter
1 tbsp. grated orange peel
3 egg yolks
1/2 c. toasted coconut (I like it just as well not toasted)
1/2 c. sour cream
1/2 c. whipping cream, already whipped

NOTE: I put 3/4 cup orange juice and 1/2 cup water; it gives it more of an orange taste.

In a medium saucepan, combine sugar and cornstarch and blend well. Stir in water, orange juice, butter, orange peel and egg yolks. Cook over medium heat until mixture thickens and boils, about 5 minutes, stirring constantly. Remove from heat. Refrigerate for 1 hour. Then stir in toasted coconut and sour cream. Fold in whipped whipping cream. Spoon into pie crust.

TOPPING:

1/2 c. whipped cream (the rest of the carton used in filling)
2 tbsp. powdered sugar
1/4 c. toasted coconut
2 tbsp. sliced almonds, toasted (optional)

Spread whipped cream over filling, sprinkle coconut and almonds on top, refrigerate 1 to 2 hours before serving. This pie is really good if you like orange and coconut.