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

He says he is the FAVORITE son-in-law. I say he is the ONLY son-in-law! All kidding aside, I dedicate this pie recipe to my son-in-law Don, who is ill with terminal cancer. This one's for you, Don! (Cooking time includes cooling time)

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 1 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 crusts or 1  purchased graham cracker crust
• 2 -3  cups  thawed Cool Whip

Directions

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. In a small bowl, blend together the sugar, flour, cornstarch, salt, and the 1/4 cup cold milk.
3. Add to the hot milk in the saucepan, stirring constantly.
4. Cook over low heat until thickened.
5. Add some of the hot mixture to the 3 beaten egg yolks in a small bowl.
6. Stir well to blend and then add to the saucepan, stirring constantly.
7. Cook over low heat for a minute or two longer.
8. Remove from the stove and stir in the vanilla, butter, almond extract and coconut.
9. Let cool.
10. Pour into the pie crust.
11. Top with the Cool Whip.
12. Use a spoon to make a pretty shape.
13. Keep refrigerated until serving.