Coconut Cream Pie - cooking recipe

Ingredients

1 3/4 c. milk
3/4 c. sugar
1/2 tsp. salt
3 1/2 Tbsp. flour
2 Tbsp. cornstarch
1 egg plus 2 egg yolks, beaten
2 Tbsp. butter
1/2 tsp. vanilla
1/4 tsp. almond or lemon extract
2 egg whites
3/4 c. grated or flaked coconut
1 c. heavy cream
1 baked 9-inch pie crust

Preparation

Scald half the milk and add 1/2 cup of the sugar and the salt. Bring to a boil. Mix flour, cornstarch and beaten egg and yolks with the remaining milk and beat until smooth. Add a little of the hot milk and blend. Combine both mixtures and cook over hot water, stirring frequently. Remove and add
the butter and flavorings. Beat until smooth. Beat egg whites until frothy; add remaining sugar and beat until stiff. Fold the custard into the egg whites. Sprinkle 1/4 cup coconut through the mixture and pour into a baked shell. Whip the cream and spread over the top. Cover with rest of the coconut and chill.