Instructions: *Prepare and bake pie shell; let cool completely.

*Combine sugar, corn starch, and salt; gradually add to milk in medium saucepan, stirring until smooth. Bring to boiling stirring over medium heat; boil 2 minutes. Remove from heat
*Stir in half of hot mixture into egg yolks; then combine with rest in saucepan.
*Cook stirring and over lowheat until it boils and is thick enough to mound from spoon (about 5 minutes)
*Turn into bowl; stir in extracts and half of coconut. Place waxed paper directly on filling; refrigerate for 1 hour.

*Turn into pie shell; refrigerate for 3 hours.

*To serve, whip cream and spread over filling, top with remaining coconut. LEAH STASNY (KSDR25A)

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