Coconut Custard Pie

• 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

1. Preheat oven to 425u0b0.
2. Spread 1/2 cup coconut on cookie sheet. Toast in oven 5 to 8 minutes or until golden; set aside.
3. Bake pie shell 8 minutes; cool slightly.
4. Meanwhile, in medium sized bowl with wire whisk, beat eggs.
5. Add sweetened condensed milk, water, vanilla, salt and nutmeg.
6. Mix well.
7. Stir in remaining 1/2 cup untoasted coconut.
8. Pour mixture into pie shell; sprinkle edge with toasted coconut.
9. Bake 10 minutes.
10. Reduce oven temperature to 350u0b0; bake 25 to 30 minutes longer or until knife inserted near center comes out clean.
11. Let pie cool thoroughly before refrigerating.
12. Refrigerate several hours or until chilled if desired.

flaked coconut, shell, eggs, condensed milk, water, vanilla extract, salt, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702552 (may not work)