Prepare a 9” pie shell with pastry. Preheat oven to 450º. Prick pastry with fork. Bake 10-12 min or until golden brown. Cook on wire rack.
In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to boiling over medium heat, stirring occasionally, until thick and creamy. Remove from heat. In a small bowl bet the egg yolk and add a few tablespoons of the cream mixture to it. Add the egg yolk mixture back to the saucepan and stir to blend. Return to heat and cook over low heat for 3 min, stirring occasionally. Remove from heat. Stir in extracts. Pour into a small bowl and cover surface with waxed paper. Refrigerate until well chilled – approx 1 hour.
Beat cream with confectioners sugar until stiff in a chilled bowl. Refrigerate covered.
Spoon filling into pie shell. Sprinkle with half of coconut. Cover with whipped cream and the remaining coconut on top.
Banana Coconut pie: Slice 3 bananas. Arrange ½ of slices on bottom of pie shell. Cover with Cream filling, Sprinkle with half of coconut, the remaining bananas. Cover with whipped cream and the remaining coconut on top