Coconut Custard Pie

1 purchased pie crust
1/3 cup flour
2/3 cup sugar
1/4 tsp. salt
2 c. milk
3 eggs
2 Tbl. butter
1/2 tsp. vanilla
1 1/2 cups coconut
Additional coconut for garnish

Put the pie crust into a 9" pie plate, crimp the edges, and prick in several places with a fork. Bake at 350°F until golden brown. Remove from oven and set aside while preparing the custard. Scald the milk. Meanwhile, separate the eggs, reserving the whites for meringue. In the top of a double boiler, mix together all dry ingredients except coconut. Very slowly add the scalded milk, whisking constantly. Cook over medium heat, whisking constantly until mixture thickens slightly. Add egg yolks, whisking vigorously. Continue cooking until the custard is very thick, about 5-8 minutes. Remove from heat and stir in butter and vanilla. Stir in coconut. Pour into the baked pie shell. Beat the egg whites until stiff but not dry, and spread over the pie filling. Sprinkle with additional coconut. Bake at 350°F just until the meringue is a nice golden brown.