Coconut Custard Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pastry shell
1 c. flaked coconut
3 eggs
1(14 oz.) can sweetened condensed milk
1 1/4 c. hot water
1 tsp. vanilla extract
1/4 tsp. salt
1/8 tsp. ground nutmeg

Preparation

Preheat oven to 425\u00b0.
Toast 1/2 cup coconut; set aside.
Bake pastry shell 8 minutes; cool slightly.
Meanwhile, in medium bowl, beat eggs.
Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well.
Stir in remaining 1/2 cup coconut.
Pour into prepared pastry shell.
Sprinkle with toasted coconut.
Bake 10 minutes.
Reduce oven temperature to 350\u00b0; bake 25 to 30 minutes longer or until knife inserted near center comes out clean.
Cool. Chill if desired.
Refrigerate leftovers.