My Favorite Son-in-law's Favorite Coconut Cream Pie

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 (optional)
• 1 cup coconut
• 1 9-inch baked pie crust or purchased graham cracker crust
• 2-3 cups thawed Cool Whip

Directions

1. 1

   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.

2. 2

   In a small bowl, blend together the sugar, flour, cornstarch, salt, and the 1/4 cup cold milk.

3. 3

   Add to the hot milk in the saucepan, stirring constantly.

4. 4

   Cook over low heat until thickened.

5. 5

   Add some of the hot mixture to the 3 beaten egg yolks in a small bowl.

6. 6

   Stir well to blend and then add to the saucepan, stirring constantly.

7. 7

   Cook over low heat for a minute or two longer.

8. 8

   Remove from the stove and stir in the vanilla, butter, almond extract and coconut.

9. 9

   Let cool.

10. 10

    Pour into the pie crust.

11. 11

    Top with the Cool Whip.

12. 12

    Use a spoon to make a pretty shape.

13. 13

    Keep refrigerated until serving.