1 (9 inch) unbaked pastry shell
1 c. flaked coconut
3 eggs
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1 1/4 c. hot water
1 tsp. vanilla extract
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. 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 degrees; bake 25-30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

CUSTARD PIE: Omit coconut. Proceed as above.