Coconut Custard Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pie shell
1 c. flaked coconut
3 eggs
1 (14 oz.) Eagle Brand milk
1 1/4 c. hot water
1 tsp. vanilla
1/4 tsp. salt
1/8 tsp. nutmeg

Preparation

Preheat oven to 425\u00b0.
Toast 1/2 cup coconut.
Set aside. Bake shell 8 minutes.
Cool slightly.
In medium bowl, beat eggs. Add remaining ingredients except coconut.
Mix well.
Stir in 1/2 cup coconut.
Pour into pie shell.
Top with toasted coconut. Bake 10 minutes.
Reduce oven to 350\u00b0.
Bake 25 to 30 minutes longer or until done.
Cool or chill.
Refrigerate leftovers.