Coconut Custard Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pie shell
1 c. flaked coconut
3 eggs
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 1/4 c. hot water
1 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground nutmeg

Preparation

Preheat oven to 425\u00b0.
Toast 1/2 cup coconut.
Set aside. Bake pie shell 8 minutes. Cool slightly.