Bake pie crust 30 minutes or until golden brown. Set aside to cool.

In medium saucepan, whisk sugar, flour and salt. Whisk in milk; cook and stir over medium high heat until thickened and bubbly. Stirring frequently. Reduce heat; cook and stir about 2 minutes more.

Remove from heat. In small bowl, whisk eggs, slowly whisk in 1 cup of milk mixture to eggs, whisking constantly, so as not to curdle the eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from heat; stir in butter, vanilla and 1 cup toasted coconut.

Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.