Coconut Cream Pie

• 1 baked 9-inch pie crust with high, fluted edges
• 2/3 c. sugar
• 1/2 tsp. salt
• 2 1/2 Tbsp. cornstarch
• 1 Tbsp. all-purpose flour
• 3 c. milk
• 3 egg yolks, slightly beaten
• 1 Tbsp. butter
• 1 1/2 tsp. vanilla
• 3/4 c. moist, flaked coconut
• sweetened, whipped cream

1. Mix the sugar, salt, cornstarch and flour in a heavy saucepan. Gradually stir in milk.
2. Cook over moderate heat, stirring constantly, until mixture thickens and boils.
3. Boil 1 minute. Remove from heat.
4. Stir a little of the hot mixture into the beaten yolks.
5. Then blend yolks into hot mixture in saucepan. Boil 1 minute more, stirring constantly.
6. Remove from heat.
7. Blend in butter and vanilla; cool, stirring occasionally.
8. Just before pouring into pie shell, fold in coconut.
9. Chill thoroughly, about 2 hours.
10. Serve, topped with whipped cream.
11. Yields 6 servings.

edges, sugar, salt, cornstarch, flour, milk, egg yolks, butter, vanilla, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=919859 (may not work)