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Read the instructions that accompanied the pie crust, and preheat the oven as directed for fully baking the crust. Line the pie crust with parchment paper or aluminum foil, fill with pie weights or dried beans, and bake as directed for a fully baked crust. Remove from the oven and let cool completely on a wire rack before filling.

Adjust the oven temperature to 325°F. Spread the coconut on a rimmed baking sheet, place in the oven, and toast, stirring once or twice, for 5 to 10 minutes, or until lightly golden and fragrant. Pour onto a plate to cool.

In a saucepan, stir together the sugar, flour, and salt, place over medium heat, and slowly add the milk while stirring constantly. Then cook, stirring constantly, for 5 to 7 minutes, or until the mixture has begun to thicken and is bubbly. ?Reduce the heat to low and continue to cook, stirring, for 2 minutes longer, or until thickened. Remove from the heat.

In a small bowl, beat the egg yolks just until blended. Gradually whisk in 1 cup of the hot milk mixture, then slowly whisk the combined mixtures into the milk mixture remaining in the saucepan. Return the pan to medium-high heat and bring to a gentle boil, stirring constantly. Cook, stirring constantly, for 2 minutes, or until the mixture is thick and custardy. Remove from the heat.

Add the butter, 1 cup of the coconut, and the vanilla to the hot mixture and stir to mix well. Pour the hot filling into the baked pie crust and let cool completely. If not serving immediately, cover and refrigerate for up to 3 days. Top with the remaining 1/2 cup coconut just before serving.