This two-crust coconut pie has a thick coconut filling,
flavored with almond, that is similar in texture to a
very moist coconut macaroon cookie.
-1 cup of sugar
-2 tablespoons plus 1/2 teaspoon of cornstarch
-2 cups of water
-1/8 teaspoon of almond extract
-2 cups of macaroon coconut
-1 teaspoon of butter
-Prepared double crust for an 8-inch pie
Combine sugar and cornstarch. Add water and almond extract. Cook over medium
heat until mixture comes to a boil. Remove from heat and stir in coconut.
Cool to room temperature. Pour filling into pie crust and dab butter around
filling. Cover with top crust and seal. Make slits in the top crust or a
single hole in the center to vent steam. Bake at 350 degrees about 40 minutes,
or until crust is golden or filling can be seen bubbling through the center hole.