COMMENT:
This no-bake coconut cream pie is simple to make, but at the same time tastes like it took all day! In fact, the only time the oven needs to be heated is to pre-bake the pie shell. If you wish to crack and grate a fresh coconut, two cups of the freshly grated product may be substituted for the canned product in the recipe.

INGREDIENTS:

• 2 3 ½-ounce cans Angel Flake coconut or similar brand
• 3/4 cup sugar
• 3 tablespoons corn starch
• 1/8 teaspoon salt
• 3 egg yolks
• 2 cups milk
• 1 tablespoon vanilla extract
• 1/8 teaspoon almond extract
• 1 9-inch pre-baked pie shell
• 1 cup chilled whipping cream
• 2 tablespoons powdered sugar

METHOD:
In a large mixing bowl combine sugar, corn starch and salt. Blend thoroughly, then add the egg yolks and using a wire whisk whip until well blended and creamy in texture. Into a one-quart sauce pan, heat milk over medium high heat. When milk begins to boil slightly, remove from heat and using a four-ounce ladle gradually add the hot milk to the egg mixture while whisking constantly. Continue until all of the milk has been incorporated. Return the mixture to the sauce pan and heat over low heat, stirring constantly, for approximately 3 to 4 minutes or until the mixture is thick and shiny. Remove from heat. Blend in the vanilla and almond extracts, and fold in one can of coconut flakes. Pour the mixture back into the mixing bowl. Cover and chill for one hour. While cream filling is cooling, place the whipping cream into a mixing bowl along with the powdered sugar. Using an electric mixer, beat until cream is stiff and firm. Cover and refrigerate. Pour the cold coconut filling into the baked pie shell. Top with whipped cream and sprinkle the remaining coconut on top. Refrigerate one hour and serve.