COCONUT COOL WHIP PIE

2 T. butter 3/4 cup sugar
1/8 tsp. salt
1/3 cup flour or corn starch
2 eggs well beaten
2 cups milk
1 1/2 tsp. vanilla
3/4 cup coconut
1 tub Cool Whip (8 oz.)
1 Pie Crust, baked

Combine butter, sugar, salt, flour and eggs in a medium kettle. Add milk slowly, stirring constantly. Cook until thick. Remove from heat and add vanilla. Refrigerate until cool and add the coconut and 1/2 the tub of cool whip. Put filling into the baked and cooled shell. Top with remainig cool whip. Garnish with toasted coconut. Chill.