Coconut Custard Pie - cooking recipe

Ingredients

1 c. flaked coconut, divided
1 unbaked 9-inch pie shell
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.
Spread 1/2 cup coconut on cookie sheet. Toast in oven 5 to 8 minutes or until golden; set aside.
Bake pie shell 8 minutes; cool slightly.
Meanwhile, in medium sized bowl with wire whisk, beat eggs.
Add sweetened condensed milk, water, vanilla, salt and nutmeg.
Mix well.
Stir in remaining 1/2 cup untoasted coconut.
Pour mixture into pie shell; sprinkle edge 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.
Let pie cool thoroughly before refrigerating.
Refrigerate several hours or until chilled if desired.