Prepare old-fashioned coconut pie using a baked pie shell, and top with meringue. The filling is a custard you cook on top of the stove.
Prepare the filling by adding 1/2 cup each of milk and sugar, 1/3 cup flour, 1 stick butter, 1/2 teaspoon salt and 3 egg yolks to a heavy saucepan. Whisk the ingredients together, and cook over medium heat, stirring constantly until the mixture thickens. If the filling is too thick, add more milk to thin it. Add 1/2 teaspoon vanilla and a heaping cup of flaked coconut to the mixture, stir them together, and pour the mixture into the pie shell.
Prepare the meringue by placing 3 egg whites into a bowl and whipping them until they are foamy. Add 1/4 cup sugar, and continue whipping the egg whites until they form soft peaks. Spread the meringue over the pie filling, and ensure it seals to the crust on all edges. Sprinkle coconut on top of the pie, and place it in an oven preheated to 325 degrees Fahrenheit. Bake the pie for 10 minutes or until the meringue is a golden brown. Refrigerate the pie; when its center is cold, it is ready for serving.