Coconut Custard Pie - cooking recipe

Ingredients

1 (9 inch) unbaked pastry shell
1 c. flaked coconut*
3 eggs
1 (14 oz.) can condensed milk (not evaporated)
1 1/4 c. hot water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Preparation

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