Coconut Cream Pie

4 slightly beaten eggs
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 1/2 cups scalded milk
1 1/3 cups shredded coconut
1 unbaked single-crust pie shell
Oven:  350°

In mixing bowl, thoroughly blend the eggs, sugar, salt, and vanilla.  Gradually beat in the milk and 1 cup of the coconut.  Pour into pie shell and bake 35-40 minutes or until knife inserted in center comes out clean.  Cool.  Seal with meringue, sprinkle remaining coconut over top and brown under broiler.  Chill overnight.

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