1 (9") unbaked pastry shell
1 c. flaked coconut
3 eggs
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 1/4 c. hot water
1 tsp. vanilla
1/4 tsp. salt
1/8 tsp. ground nutmeg

Preheat oven to 425 degrees. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes. Cool slightly.

In bowl beat eggs; add milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining half cup coconut. Pour into pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350 degrees. Bake 30 minutes or until knife inserted near center comes out clean. Chill, if desired. Refrigerate leftovers.