In a saucepan, combine the 10% cream, eggs, sugar, flour and salt.
Cooked until thicken, while stirring. Add the essences and 3/4 cup of toasted coconut, combine very well.
Put in cooked crust & cool. Whip the cream with the 1/4 cup of sugar and pure almond extract.
Spread over the pie and sprinkle with the remaining cocon
