Prepare the pie crust by rolling it out and fitting it into a 9-inch pie dish. Chill while preparing the filling.
Preheat your oven to 350°F (175°C).
Cream together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the whole milk, heavy whipping cream, vanilla extract, salt, and ground nutmeg. Gradually pour this into the butter and egg mixture, mixing until well combined.
Sift in the all-purpose flour and fold in the sweetened coconut flakes until just combined.
Pour the custard filling into the prepared pie crust, smoothing the top.
Bake for about 45-50 minutes, or until the custard is set and the top is lightly golden.
Let the pie cool on a cooling rack for at least 2 hours before serving.
