Creamy Coconut Pie

Pastry for a 1-crust pie

FILLING
3/4 cup granulated sugar
3 tablespoons cornstarch
Dash of salt
2 cups milk
3 egg yolks
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract


1 cup heavy cream, well chilled
2 tablespoons confectioners' sugar
2 (3-1/2-ounce) size cans flaked coconut or 2 cups grated fresh coconut

On lightly floured pastry cloth, using a stockinette-covered rolling pin, roll the pastry to an 11-inch circle, rolling with light strokes from center to edge. Fold pastry in half; with the fold in the center of pie plate.

Carefully transfer to a 9-inch pie plate. Unfold. Fit into pie plate, pressing gently toward center. Fold edge of crust under; press into an upright rim. Crimp edge decoratively, using thumb and forefinger. Refrigerate 1/2 hour.

Preheat oven to 450 degrees. Prick pie crust surface with fork. Bake 10 to 12 minutes. Crust should be golden-brown. Cool on wire rack.

In a heavy saucepan, combine granulated sugar, cornstarch and salt. Gradually stir in milk until smooth. Over medium heat, bring to boiling; stir occasionally; boil 1 minute, or until thick and shiny.

Quickly stir some of hot mixture into egg yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 3 minutes, stirring occasionally. Remove from heat; stir in extracts.

Turn into a small bowl; and cover surface with waxed paper. Refrigerate until well chilled, at least 1 hour. Also beat cream with confectioners' sugar until stiff. (Have cream, bowl, and beaters chilled before beating). Refrigerate cream, covered.

Turn filling into pie shell. Sprinkle with half the coconut. Cover with whipped cream. Sprinkle remaining coconut over top.

Serve at once, or refrigerate no longer than 1 hour.

Makes 8 servings

BANANA COCONUT PIE - Slice 2 bananas; arrange in pie shell to cover bottom; cover with filling as directed above.