Coconut Cream Pie

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 or margarine and vanilla. Stir in 1 cup coconut.

Pour hot mixture into baked pastry shell (9-inch). Cover with meringue.

Sprinkle with remaining coconut. Bake in a 350° oven for 12 to 15 minutes, or until meringue is golden.