1 c. sugar
1/2 c. cornstarch
1/4 tsp. salt
3 c. hot milk
3 egg yolks, beaten
1/4 tsp. almond extract
2 c. grated fresh, canned or frozen coconut
1 (8 oz.) Cool Whip
1 tsp. vanilla

Combine sugar, cornstarch and salt; gradually add milk, stirring until smooth. Bring to a boil, stirring constantly and boil 2 minutes. Remove from heat. Stir half of hot mixture into egg yolks. Add remaining hot mixture and stir over low heat until it boils and is thick, about 5 minutes. Turn into a bowl and stir in extracts and half of coconut. Cover with wax paper and refrigerate 1 hour. Place in baked pie shell and refrigerate 3 hours. Spread Cool Whip over filling and top with remaining coconut. Keep refrigerated.