| 3 | eggs | |
| 1 | can | sweetened condensed milk (14 oz.) |
| 1 | cup | flaked coconut |
| 1¼ | cup | hot water |
| 1 | tsp. | vanilla |
| ¼ | tsp. | salt |
| 1/8 | tsp. | ground nutmeg |
| 1 | ready-made unbaked pie crust |
Preheat oven to 425°F.
Bake pastry shell 8 minutes. In a medium mixing bowl beat eggs. Stir in milk, water, vanilla, salt and nutmeg, mix well. Stir in ½ cup coconut.
Toast the remaining ½ cup coconut. Pour filling into curst and sprinkle with toasted coconut, then bake 10 minutes. Reduce temperature to 350°F and bake for 25 to 30 minutes more, or until knife comes out clean.
Cool. Chill thoroughly.