1 c. firmly packed light brown sugar, divided
1/4 c. plus 1 tbsp. all-purpose flour
Dash of salt
1 1/4 c. milk
2 eggs, separated
2 tbsp. butter
1 tbsp. bourbon
1 (9-inch) coconut pie crust
Flaked coconut, toasted

Combine 3/4 cup sugar, flour and salt in top of a double boiler; add milk, stirring well. Cook over boiling water, stirring constantly, 20 minutes or until thickened. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 hot mixture into yolks; add to remaining hot mixture. Cook 15 minutes over boiling water, stirring frequently. Remove from heat; stir in butter and bourbon. Cool.