1 (9 inch) graham cracker crust
1 c. flaked coconut
3 eggs
1 (14 oz.) can sweetened milk (not evaporated milk)
1 1/4 c. hot water
1 tsp. vanilla
1/4 tsp. salt
1/8 tsp. nutmeg

Preheat oven to 425 degrees. Toast 1/2 cup coconut, set aside. In medium bowl, beat eggs, add sweetened milk, water, vanilla, salt and nutmeg. Mix well. Pour into shell and bake 25 to 30 minutes at 350 degrees or until knife inserted near center comes out clean. Cool. Chill, if desired.