INSTRUCTIONS
1. Heat oven to 425.
2. Prepare pie shell.
3. Combine eggs, sugar, salt, milk, vanilla and ½ cup coconut.
4. To have full pie without spilling, take shell, custard filling and remaining coconut over to oven. Pullout oven rack place shell on rack, pour remaining filling, sprinkle with ¼ cup coconut. Push pie shelf carefully into oven.
5. Bake at 425 for 35 minutes. Pie is cooked when you insert knife 1 inch from edge and the knife comes out clean. Center may look soft but will set later.
6. Cool then place in refrigerator, cover with tin foil.
