Never-fail recipe for your party-custard is made with packaged mix
Partially baked 10" pie shell
2 (3¼oz.) pkgs. vanilla pudding mix
2eggs, well beaten
1c. coconut milk
4c. finely grated fresh coconut
Combine pudding mix, ⅔ c. sugar and salt in top of double boiler. Stir in eggs, milk and coconut milk. Cook over boiling water until very thick. Add butter and 3 c. coconut; cook about 5 minutes longer. Remove from heat; add almond extract.
Pour into warm pie shell, baked 4 to 5 minutes in very hot oven (450°F.). Reduce oven temperature to 425°.
Sprinkle top of pie with remaining coconut mixed with 2 tblsp. sugar.