Coconut Custard Pie

1 (9-inch) pastry shell, unbaked
1 cup flaked coconut
3 eggs
1 can (14 oz) sweetened condensed milk
1 1/4 cup hot water
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp ground nutmeg

Preheat oven to 425F. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in a 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 350F; bake 25 to 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.