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Ingredients

1 (9 inch) pie crust, baked ⅔ cup white sugar ½ teaspoon salt 3 tablespoons cornstarch 4 teaspoons all-purpose flour 2 ¼ cups milk 1 ⅛ cups evaporated milk 1 ⅓ cups shredded coconut 3 egg yolks, beaten 4 teaspoons butter 1 ½ teaspoons vanilla extract

Nutrition Info

339.7 calories carbohydrate: 41.7 g cholesterol: 98 mg fat: 16.3 g fiber: 1.4 g protein: 6.9 g saturatedFat: 9.3 g servingSize: - sodium: 365.9 mg sugar: 28.8 g transFat: : - unsaturatedFat: : -

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.

1 pie

This pie uses evaporated milk for added richness.