Coconut Custard Pie IV

1 (9 inch) pie crust, baked

4 eggs

½ cup white sugar

⅛ teaspoon salt

1 pinch ground nutmeg

1 ½ teaspoons vanilla extract

1 cup whole milk

1 cup evaporated milk

½ cup whipping cream

1 cup shredded coconut

Preheat oven to 350 degrees F (175 degrees C).

In a large mixing bowl beat eggs slightly. Add sugar, salt, nutmeg, and vanilla extract. Mix well. Gently whisk in whole milk, evaporated milk, and cream. Fold in coconut. Pour mixture into baked pie shell.

Bake in preheated oven for 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool before serving, and refrigerate within 1 hour.