3/4 c. sugar
3 tbsp. all-purpose flour
1/8 tsp. salt
3 c. milk
3 eggs, beaten
1 1/2 c. flaked coconut, toasted and divided
1 tbsp. butter
1 1/2 tsp. vanilla
1 (9-inch) pie crust, baked

In a saucepan, combine sugar, flour and salt. Stir in milk until smooth; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from the heat. Gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in 1 cup coconut, butter and vanilla. Pour into pie crust; sprinkle with remaining coconut. Chill for several hours before serving. Refrigerate leftovers.