Place the pie crust into your pie dish. Press it gently against the bottom and sides. Trim any extra dough from the edges.

Crack your eggs into the large mixing bowl. Whisk them until they are very smooth. Do not leave any yellow streaks behind.

Add the sugar and vanilla to the eggs. Whisk them together for one full minute. The mixture should look slightly pale now.

Pour the whole milk into the bowl slowly. Stir gently so you do not make bubbles. Bubbles can ruin the smooth top look.

Fold in the shredded coconut with a spoon. Make sure the coconut is spread out evenly. Every bite should have some coconut inside.

Pour the filling into the prepared pie crust. Fill it nearly to the very top edge. Be careful not to spill the liquid.

Sprinkle extra coconut and nutmeg on the top. This makes the pie look very professional. It smells amazing while it bakes today.

Place the pie in the hot oven carefully. Bake it for about forty-five or fifty minutes. The center should jiggle just a little.

Remove the pie and let it cool down. It must reach room temperature before you cut. This helps the custard set firmly.