Coconut Cream Icebox Pie

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   Combine sugar, cornstarch and salt; gradually add milk, stirring until smooth. Bring to a boil, stirring constantly and boil 2 minutes. Remove from heat. Stir half of hot mixture into egg yolks. Add remaining hot mixture and stir over low heat until it boils and is thick, about 5 minutes. Turn into a bowl and stir in extracts and half of coconut. Cover with wax paper and refrigerate 1 hour. Place in baked pie shell and refrigerate 3 hours. Spread Cool Whip over filling and top with remaining coconut. Keep refrigerated.

* Per serving · 4 servings · Values may vary.

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