Coconut Custard Cream Pie

In large sauce pan toast coconut over very low heat, stirring VERY often. Very careful not to burn! Set coconut aside.

Mix butter and crumbs and press into 9" pie shell and set aside.

In same sauce pan, add flour, sugar, salt and milk. Separate eggs and put whisked yolks into bowl.

Cook milk mixture over medium heat, stirring with a whisk until it boils. Cook 1 minute.

Temper eggs (whisking yolks constantly as you slowly add about half the hot milk mixture)

Return milk/yolk mixture to sauce pan and bring back to a boil, whisking constantly.

Turn off heat and add extracts, butter, and just 2 cups of the toasted coconut (save 1/4 cup for garnishing the pie).

Mix thoroughly and pour into pie crust, top with remaining toasted coconut.

Place pie on wire wrack and cool. Chill in fridge 2-4 hours or over night. Serve with whipped cream.

To make it chocolate, add 4oz dark or semi-sweet chocolate into the flour/milk mixture before cooking. You can also toast some sliced almonds for the filling and/or garnish.