Preheat oven to 375. Pre-bake pie shell for about 15 minutes.

In a large bowl, whisk together sugar, eggs, cream, milk, nutmeg. Add coconut to bottom of pie crust. Strain custard into pie shell slowly until it reaches almost up to the rim. You will want it to be rather full. Sprinkle remaining coconut flakes on the top. Add a pinch more nutmeg to the top.

Bake at 375 for about 15 minutes. Turn temperature to 325 and bake for about 30 minutes or just until the center is slightly wiggly. You can test it by inserting a knife in the center – if it comes out clean, the pie is quite done. It will set more as it cools. Serve room temperature or chilled – your choice.