Best Coconut Custard Pie Ever from The Oregonian

Preheat oven to 400 degrees.
In a medium saucepan over medium heat combine & cook until hot:
1 ¾ C. 2 % milk
3 eggs
½ C. granulated sugar
¼ t. salt
½ t. vanilla
Remove from heat and add:
¾ C. coconut
Pour into:
Unbaked 9 or 10 inch pie shell, partially baked & cooled
Bake for 25 minutes until center of pie barely jiggles when shaken. Cool.
Combine & sprinkle over pie:
½ C. coconut
2 T. butter
¼ C. brown sugar
Broil 3-4 inches from heat for 2-4 minutes until topping starts to bubble. Do not burn.