Coconut Cream Pie VII

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.