Coconut Cream Pie Vii - cooking recipe

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

Preparation

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.