Coconut Cream Pie

1 sheet refrigerated pie crust
3/4 C sugar
3 T all-purpose flour
1/8 tsp salt
3 C whole milk
3 large eggs, beaten
1 1/2 C sweetened shredded coconut, toasted, divided
1 T butter
1 1/2 tsp vanilla extract

Unroll crust into a nine-inch pie plate and flute edge. Refrigerate 30 minutes. Preheat oven to 400 degrees. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15 to 20 minutes. Remove foil and weights; bake until bottom is golden brown, three to six minutes longer or. Cool on a wire rack. In a medium saucepan, combine sugar, flour, and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir two minutes longer. Remove from the heat; gradually stir about one cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about two minutes more (do not boil). Remove from the heat; stir in one cup coconut, butter, and vanilla. Pour into crust and sprinkle with remaining coconut. Chill for several hours before serving.