Coconut Custard Pie

1 9" unbaked pastry shell
1 cup Mounds® flaked coconut
3 eggs
1 14oz can Eagle® sweetened condensed milk
1¼ cups hot water
1 tsp. vanilla
1/4 tsp. salt
1/8 tsp. nutmeg

Preheat oven to 425°. Toast 1/2 cup of coconut until toasted; set aside.

Bake pastry shell for 8 minutes; cool slightly. Meanwhile in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg;
mixing well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry
shell. Sprinkle with toasted coconut. Bake at 425° for 10 minutes.
Reduce oven temp to 350° and continue baking 25 to 30 minutes more or
until knife inserted near center comes out clean. Cool. Chill the pie, if desired.

Refrigerate leftovers