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Thoroughly mix 2/3 cup of the sugar, corn starch, and salt in top of double boiler. Stir in cold milk. Cook over boiling water until thickened stirring constantly. Cover and cook 15 minutes longer without stirring. Stir a little of the hot mixture into the slightly beaten egg yolks; add gradually to remaining mixture in double boiler and cook 2 minutes over hot not boiling water, stirring constantly. Cool thoroughly, stirring occasionally; add vanilla. Pour into baked graham cracker pie crust. Beat egg whites until stiff and gradually beat in remaining 1/3 cup sugar. Pile lightly on top of cooled pie filling. Sprinkle with coconut. Bake in a 325 degree oven 15 minutes or until lightly browned. Let pie stand until firm before cutting.
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