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Cocoanut Fruit Pie

1 cup Dromedary Cocoanut 1 cup preserved peaches 1 cup preserved shredded pineapple 2 eggs, yolks only 1 cup milk, scalded 1 teaspoon orange extract 1 tablespoon cornstarch 2 tablespoons sugar Line pie plate with pastry and bake until almost ready; then place in cocoanut, peaches and pineapple. Stir milk over yolks of eggs; add extract and cornstarch mixed with sugar. Pour this custard over cocoanut mixture; cover with strips of pastry and bake in moderate oven for twenty minutes. Serve hot or cold.