1/3 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 cup whole milk (or half-n-half)
1 can (14 ounces) coconut milk
1 tsp vanilla extract

9-inch pie shell, baked and cooled

In a large saucepan, whisk together cornstarch, sugar and salt. Whisk in eggs, milk and coconut milk until very smooth.

Heat mixture over medium heat, whisking frequently, until custard comes to a boil and is thick. Remove from heat and stir in vanilla extract. Pour custard through sieve into bowl for smooth result. Pour into prebaked and cooled pie shell and refrigerate until chilled – at least 4 hours, or overnight. To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.