1 (9 inch) pastry shell
1 c. flaked coconut
1 (14 oz.) can Eagle Brand milk
1 1/4 c. hot water
3 eggs
1/4 tsp. vanilla
1/4 tsp. salt
1/8 tsp. grated nutmeg

Preheat oven to 425 degrees. Toast coconut; set aside. Bake pastry shell 8 minutes and cool slightly. Beat eggs in a medium bowl; add sweetened condensed milk, water, vanilla, salt and nutmeg. Mix well. Stir in remaining 1/2 cup coconut.

Pour in prepared pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce heat to 360 degrees. Cool before serving. Chill if desired.