Ingredients:
Instructions:
In a medium bowl, combine the flour, sugar and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle cold water, 1 tablespoon at a time, over the mixture, mixing lightly with a fork after each addition, until the pastry is just moist enough to hold together. Shape and flatten into a disc. Cover with plastic wrap and refrigerate until well chilled for 1 hour. Heat oven to 350°. On a floured surface, roll out the chilled dough into a 12-inch circle. Fit into a 9-inch pie pan and discard any excess dough. Prick the bottom with a fork, then line the dough with foil. Fill with pie weights. Bake in the lower third of the heated oven for 10 minutes. Set aside, carefully removing the foil and weights. In a medium bowl, beat the eggs. Add the condensed milk, hot water, milk, 1 teaspoon vanilla, salt and nutmeg, mixing well. Stir in 1/2 a cup of coconut, then pour the mixture into the pie shell. Bake for 53 minutes or until it tests done in the center. If the crust seems to be getting too brown, cover the edge with foil. Using an electric beater, whip the heavy cream with confectioners' sugar and remaining vanilla. Decorate the pie with whipped cream and sprinkle the remaining toasted coconut on top. Refrigerate for 4 to 6 hours before serving.