Coconut Cream Pie Vii

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 2/3 cup 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

Recipe

• 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.