Coconut Cream Pie

1 c. sugar
1/2 tsp. salt
2 c. milk, scalded
3 eggs, separated
2 Tbsp. butter
1 tsp. vanilla
1 c. coconut
1 baked 9 inch pastry shell

Mix together 2/3 cup sugar, flour and salt; gradually stir in milk and cook over boiling water 10 minutes, stirring constantly until mixture thickens. Stir small amount into slightly beaten egg yolks, then gradually pour into thickened milk and cook about 2 minutes, stirring constantly. Add butter, vanilla and 1/2 cup coconut, cool slight. Pour into baked pastry shell. Cover with meringue made by gradually beating 1/3 cup sugar into stiffly beaten egg whites. Sprinkle with 1/2 cup coconut. Bake at 350 about 15 minutes. Chill before serving. You may use whole egg and 1 cup of sugar in filling and cover pie with Cool Whip.