1 c. sugar
1/2 c. all purpose flour
1/4 tsp. salt
3 c. milk
4 eggs
3 tbsp. butter
1 1/2 tsp. vanilla
1 (3 1/3 oz.) can flaked coconut

In saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir the mixture until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove saucepan from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Stir in 1 cup of the coconut. Pour hot mixture into baked pie shell.

Make meringue using the 4 reserved egg whites. Spread the meringue over hot filling; seal to edge. Sprinkle meringue with the remaining coconut. Bake at 350 degrees for 12-15 minutes or until meringue is golden. Cool. Cover; chill to store.