Eagle's Coconut Custard Pie

9 inch unbaked pastry shell
1 c flaked coconut
3 eggs
14 oz sweetened condensed milk
1 1/4 c hot water
1 t vanilla extract
1/4 t salt
1/8 t ground nutmeg

Preheat oven to 425 F.

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 F; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Cool.

Chill if desired. Refrigerate leftovers.