Coconut Cream Pie VII

Ingredients

• 4 teaspoons butter 
• 1.3 cups coconut or shredded
• 3 tablespoons cornstarch 
• 3  egg yolks beaten
• 1.1 cups evaporated milk 
• 4 teaspoons flour all-purpose
• 2.3 cups milk 
• 1 9-inch pie crust ()
• 0.5 teaspoon salt 
• 1.5 teaspoons vanilla extract 
• 0.7 cup sugar white

Equipment

• bowl
• sauce pan
• whisk

Directions

1. 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.
2. Remove from heat.
3. Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly.
4. Whisk egg yolk mixture back into remaining milk mixture in saucepan.
5. Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly.
6. Remove from heat. Stir in butter or margarine and vanilla extract.
7. Pour mixture into baked pastry shell. Chill at least 3 hours before serving.