Ingredients
-
1 1/2 cups heated milk (not low-fat)
-
5/8 cup sugar (half cup plus two TBs.)
-
3 tablespoons flour
-
2 tablespoons cornstarch
-
1/4 teaspoon salt, scant
-
1/4 cup cold milk
-
3 egg yolks, lightly beaten (do not use the egg whites!)
-
1/2 teaspoon vanilla
-
1 tablespoon butter
-
1/4 teaspoon almond extract
-
1 cup coconut
-
2 -3 cups thawed Cool Whip
-
1 9-inch baked pie crusts or 1 purchased graham cracker crust
Instructions
- Heat the 1 1/2 cups of milk in a saucepan on low-medium heat until hot, but do not let it come to a boil.
- In a small bowl, blend together the sugar, flour, cornstarch, salt, and the 1/4 cup cold milk.
- Add to the hot milk in the saucepan, stirring constantly.
- Cook over low heat until thickened.
- Add some of the hot mixture to the 3 beaten egg yolks in a small bowl.
- Stir well to blend and then add to the saucepan, stirring constantly.
- Cook over low heat for a minute or two longer.
- Remove from the stove and stir in the vanilla, butter, almond extract and coconut.
- Let cool.
- Pour into the pie crust.
- Top with the Cool Whip.
- Use a spoon to make a pretty shape.
- Keep refrigerated until serving.