A classic custard pie filling, made of a perfect blend of eggs and milk, is smooth, rich, and indulgent. This version substitutes coconut milk for some of the milk for an intense tropical flavor. The custard is laced with sweetened shredded coconut, which gives it both texture and even more coconut flavor.
What we love most about this particular recipe, though, is that the mixture magically separates as it bakes into two distinct layers — crust and filling. Plus it uses just a handful of pantry staples, so you can whip it up just about any time. Since it is served chilled, it is especially ideal for a warm summer evening.