Coat an eight inch pie pan with butter and granulated sugar.
In a medium saucepan, heat the milk, half the sugar, the salt, and the vanilla until just about to boil.
In a large bowl, mix the eggs, remaining sugar, and flour until combined. When the milk is heated, pour some into the egg mixture to temper, mixing constantly. Add the remaining milk, and continue to mix until combined.
Place the cherries and coconut in the base of the pie pan. Pour the warm custard over the cherries. Bake at 350 degrees until the custard has set, about 20 minutes.
Dust with confectioner’s sugar and serve warm or at room temperature.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.