Directions:

1. For the crust: I recommend using the Almond Crumb Crust prepare and prebake the crust as directed. Set aside.
2. For filling:
   • Whisk the sugar, and cornstarch together in a medium size heavy saucepan.
   • Whisk in the milk and place over medium heat and cook, whisking until the mixture thickens
   • and starts to boil-about 5 to 7 minutes.
   • Remove from the heat.
   • Whisk in the vanilla, coconut extract, and coconut.
   • Pour the filling into the pie shell and smooth the top with a spoon.
   • Place a piece of plastic wrap over the filling a smooth with your fingers to remove any air gaps (The plastic keeps “skin” from forming.)
   • Transfer the pie to a rack and cool thoroughly
   • Refrigerate overnight.
3. For topping:
   • Put the coconut into a skillet over moderate heat and toast, stirring constantly, for 3 to 5 minutes, or until golden brown.
   • Immediately, transfer to a plate.
   • About 10 minutes before you plan to serve the pie, chill a bowl and your electric mixer’s beaters for 5 minutes.
   • Beat the cream until it holds soft peaks, then beat in the confectioners’ sugar.
   • Add the vanilla and beat until the cream is stiff but not grainy.
   • Spread the cream over the pie and sprinkle with toasted coconut.