Coconut Cream Pie VII

Ingredients

• 1 (9 inch) pie crust, baked
• 2/3 cup white sugar
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• 4 teaspoons all-purpose flour
• 2 1/4 cups milk
• 1 1/8 cups evaporated milk
• 1 1/3 cups shredded coconut
• 3 egg yolks, beaten
• 4 teaspoons butter
• 1 1/2 teaspoons vanilla extract

Directions

In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat.

Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan.

Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract.

Pour mixture into baked pastry shell. Chill at least 3 hours before serving.