1 (9") unbaked pastry shell
1 1/4 c. flaked sweetened coconut
3 tbsp. butter
1/2 c. sugar
3 eggs
1 c. dark corn syrup
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. vanilla
2 tbsp. rum
Dash salt
Toasted coconut

Sprinkle coconut in pie shell. Cream butter in small mixer bowl; gradually beat in sugar. Add eggs and beat well. Blend in remaining ingredients. Pour egg mixture over coconut in pie shell. Bake at 350 degrees for 50 minutes or until slightly puffed on top. Cool to room temperature. Garnish with toasted coconut, if desired.