Prepare the pastry and line a pie plate. Refrigerate until ready to use.
Preheat the oven to 425 degrees.
Beat the eggs until well blended. Add the sugar, salt, nutmeg, milk, and vanilla and beat until smooth. Add the grated coconut.
Pour the custard mixture into the prepared shell and bake15 minutes. Reduce the temperature to 350 degrees and bake30 minutes longer, or until a knife inserted an inch from the pastry edge comes out clean.