1 cup of sugar
1/2 cup cornstarch (or arrowroot powder)
1/2 teaspoon salt
3 cups hot milk
3 egg yolks, beaten
1/2 teaspoon minced fresh HABANERO (can use frozen)
2 cups freshly grated coconut
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 9-inch baked pie shell
1 cup heavy cream

Combine sugar, cornstarch and salt in medium saucepan. Gradually add the milk, stirring until the mixture is smooth. Bring to a boil over medium heat, stirring. Boil 2 minutes. REmove from heat, stir some of the hot mixture in the egg yolks, thn combine the yolk mixture and minced Habanero with the rest of the mixture in the saucepan. Cook the custard over low heat, stirring, until it boils and thickens, about 5 minutes. Pour the custard into a bowl, and stir in half the coconut and extracts. Cover the filling with waxed paper, and chill for an hour. Pour into pie shell and chill for 3 hours. Just before serving, whip the cream, spread it over the filling, and top with the remaining coconut. Garnish with Habanero rings. Yield: One pie. Super Yummy!