For the pie filling

• Preheat oven to 375°F.
• Prepare walnuts by placing them on a baking sheet in an even layer. Place in oven and toast 8-10 minutes until fragrant and browned. Remove from oven and cool. Chop into small pieces and set aside.
  ⅓ cup chopped toasted walnuts
• Combine the butter, brown sugar, and granulated sugar.
  4 tbsp unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar
• Add the salt, vanilla extract, cinnamon, and nutmeg.
  ½ tsp kosher salt, 1 tsp vanilla extract, ½ tsp ground cinnamon, ½ tsp ground nutmeg
• Whisk in the eggs, milk, coconut, oatmeal, and walnuts.
  3 large eggs, ¾ cup whole milk, ⅔ cup unsweetened coconut, ⅔ cup quick (instant) oatmeal, ⅓ cup chopped toasted walnuts
• Pour the filling into a prepared 9-inch pie shell and bake in the preheated oven until the edges are set and the middle jiggles slightly, 40-60 minutes. The crust may brown quicker than the pie. After 35 minutes, start checking the crust. Usually, the crust needs to be covered for the remaining bake time.
  1 prepared 9-inch pie crust
• Remove from oven and let cool for at least 4 hours.
• This is best served with freshly whipped cream: 1 cup heavy cream, 1 tablespoon sugar, and ½ teaspoon vanilla. Whip until soft peaks and pile high on each piece of pie!