1 unbaked 9 inch pie shell
4 eggs, slightly beaten
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
3/4 c. flaked coconut
2 1/2 c. milk, scalded

Roll pie crust out to 1/8 thick and fit into 9 inch pie plate, trim edges and crimp. Do not perforate. Mix eggs, sugar, salt, vanilla and coconut. Slowly stir in hot milk, mix well. Place pie shell on oven rack and quickly pour custard into shell, sprinkle with extra coconut. Bake in 475 degree oven for 5 minutes then reduce heat to 425 degrees and continue to bake 10 to 12 more minutes. Test for doneness by inserting a knife half way between the edge of pie and center, knife should come out clean. Remove at once to a wire rack to cool. Then chill.