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

Bake pie shell 8 minutes; cool. Toast 1/2 cup coconut; set aside. (Save for top of pie.) Beat eggs, add milk, water, vanilla, salt, nutmeg. Mix well. Stir in the other 1/2 cup coconut. Pour in shell. Sprinkle with toasted coconut and bake 10 minutes more. Reduce to 350 degrees and bake 25 to 30 minutes until knife comes out clean. Cool. Chill if desired.

Serves 6.