Coconut Cream Pie

3⁄4 cup sugar
3 tablespoons all-purpose flour
1⁄8 teaspoon salt
3 cups milk
3 eggs, beaten
1 1⁄2 cups flaked coconut, toasted, divided
1 tablespoon butter or margarine
1 1⁄2 teaspoons vanilla extract
1 pastry shell (9 inches), 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 pastry
shell; sprinkle with remaining coconut. Chill for several hours before serving. Refrigerate leftovers.

Yield: 6-8 servings.