COCONUT CUSTARD PIE

1 nine-inch pastry shell, unbaked
1 cup of flaked coconut
3 eggs
1 (14 ounce) can of sweetened condensed milk
1-1/4 cups of hot water
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1/8 teaspoon of ground nutmeg

Preheat oven to 425 degrees F.  Toast 1/2 cup of the coconut
and set the rest aside.  

Bake the pastry shell 8 minutes and cool
it sightly.  

In a medium bowl, beat the eggs, and add to them the
condensed milk, water, vanilla, salt, and nutmeg.
Mix well, and stir in the reminaing 1/2 cup of untoasted
coconut.


Pour mixture into the pastry shell and sprinkle the top
with toasted coconut.  Bake 10 minutes longer.

Reduce oven temperature to 350 degrees F and make 25 to
30 minutes longer, or until a knife inserted near the cetner
comes out clean.  Cool to let the egg fnish setting.  If
desired, chill in the refrigerator before serving.
Keep leftovers in the refrigerator.y