Coconut Custard Pie - We Made Room For Dessert 3

Even though the title of this blog is No Room For Dessert, occasionally we do make room for dessert. I do like sweets, but in moderation.  Also, I am more of a cook then a pastry/dessert maker, hence the name of the blog.
This week's recipe is embracing the sweeter side of life.  I had a can of sweetened condensed milk laying around, and wanted to make something new.  I searched for recipes that used this ingredient and saw several pie recipes.  I already had pie dough in the freezer, and a bag of flaked coconut, so I went with a recipe for Coconut Custard Pie.
I encountered some difficulties making this pie, not because of the recipe (which is VERY easy to follow), but probably because of my baking jinx.  Either way, the pie was delicious when it was done, and I feel like I learned a few things along the way.  I'll note my issues and possible solutions along the way in the recipe.
 Coconut Custard Pie
Ingredients:
1 9inch refrigerated pie dough (or make your own dough)
1 1/4 cups hot water
3 large eggs
1 (14 oz.) can sweetened condensed milk
1 cup flaked coconut, toasted
1/2 cup flaked coconut, untoasted
1 tbs vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
*optional 1/2 tsp coconut extract

Directions:
Preheat oven to 425.  Bake pie crust 8 minutes; cool slightly. It is helpful to use pie weights during this process, or a couple cups of dried beans (placed over foil or parchment paper).  My crust shrank down and lost some shape during this blind-bake process, probably due to the fact that I did not use weights or beans.
Beat eggs well in a medium bowl. Add sweetened condensed milk, vanilla, salt and nutmeg (and coconut extract, if using); mix well. Add water in slowly, a quarter of a cup at a time, stirring very well.  My custard was not as smooth as I would have liked it to be, and I think that was because I didn't temper the eggs with the water correctly.
Next, Stir in untoasted coconut. Pour custard mixture into crust. Sprinkle with toasted coconut.
Bake pie for 10 minutes. Reduce oven temperature to 350°F; bake an additional 25 minutes or until knife inserted near center comes out clean. Cool.
We ate the pie while it was still warm (only 30 minutes out of the oven) and it was yummy.  This pie tastes great, warm or cold.  I would recommend leftovers be kept in the refrigerator, because of the eggs in the recipe.
Enjoy!