Blind bake the pie crust at 350 degrees for about 15 minutes, or until just done (not golden).
In a sauce pan, combine sugar, flour, and salt.
Slowly add in milk until a lump-free paste forms, then pour in remaining milk.
Stir over medium heat until thick, about 8-10 minutes.
Temper the egg yolks and then return them to the sauce pan.
Stir constantly until the mixture "glubs".
Remove from heat and add butter, vanilla, and coconut.
Pour cream filling into baked pie shell.In a mixer or large bowl, place egg whites, cream of tartar, and vanilla.
On medium-high speed, beat until soft peaks have formed, about 8 minutes.
Slowly add in the sugar and continue to beat until stiff peaks have formed.
Spread meringue over the cream filling to the edges of the pie crust.
Sprinkle with coconut and bake for 20-25 minutes until the meringue is cooked through.
Chill to set and then serve.