In a mixing bowl beat the eggs slightly with a rotary beater or fork. Stir in the 1/2 cup sugar, vanilla and salt. Gradually stir in the milks; mix well. Stir in 1 cup of the coconut.Place the pie shell on the oven rack before pouring in the pie filling. Pour filling into the pie shell carefully, so as not to disturb the raspberry/coconut layer.Sprinkle with a little nutmeg over top.