Easy Coconut Cream Pie

3/4 cup sugar
3 tablespoons flour
1/8 teaspoon salt
3 cups whole milk
3 large eggs, beaten
1 1/2 cups sweetened shredded coconut, toasted, divided
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked

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 2 minutes longer.
Remove from the heat; gradually stir about 1 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 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla.
Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving.