Coconut Cream Pie

1 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
4 large eggs (room temperature)
3 tablespoons butter
1 1/2 teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

1. In a medium saucepan, combine sugar, flour and salt over a
medium heat; gradually stir in milk. Cook and stir over medium heat
until the mixture is thick and bubbly. Reduce heat to low and cook
2 minutes more. Remove the pan from heat.
2. Separate the egg yolks from whites. Beat the egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks. Return the egg
mixture to the saucepan and bring the entire mixture to a gentle
boil. Cook and stir 2 minutes before removing the pan from heat.
3. Stir butter, vanilla, and coconut into the hot mixture. Pour the
hot filling into the baked pie crust. Cool. Cover and chill to
store the pie if not serving immediately.