4 eggs
1/2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. scalded milk
1 3/4 c. flaked coconut
1 unbaked 9 inch pastry shell, chilled
2 tbsp. soft butter/oleo
1/4 c. brown sugar

Beat eggs slightly; stir in granulated sugar, salt, and vanilla. Gradually stir in milk. Reserve 1/2 cup coconut for top; add remainder to custard. Pour into chilled pastry shell. Bake in hot 400 degree oven for 25 to 30 minutes or until knife inserted halfway between outside and center comes out clean. Cool. Just before serving, mix reserved coconut, butter and brown sugar; sprinkle on top of pie. Broil 3 to 4 inches from heat 2 to 4 minutes or until light browned.