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Mix cornstarch, sugar and salt in medium saucepan. Slowly blend in the milk and cook over low heat until thick, 1-2 minutes. Add a little of the hot mixture to the egg yolks to temper them and then add to the hot mixture. Stir 1-2 minutes, do not boil, Remove from heat and add vanilla and butter. Cool. Fill pie shell and refrigerate. To make it a coconut cream pie, add coconut with vanilla and butter, then sprinkle more coconut on top for garnish.
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