Dissolve gelatin in 1/3 cup cold milk. Let stand.
Separate eggs; to yolks, add 1/2 cup sugar and beat together.
Scald 2/3 cup milk; add egg and sugar mixture to milk. Cook until slightly thickened. Remove from stove and add gelatin. Put in refrigerator until set (about 1/2 hour).
Beat egg whites with pinch of salt. Fold whites into mixture. Whip cream; add vanilla extract. Fold into mixture.
Fill the pie shell. Toast the coconut until golden; sprinkle on pie. Refrigerate for a few hours.