Preheat Oven to 425 degrees and place rack in middle of oven.
Roll out pie crust, place in pie pan, cover with plastic wrap, and place in fridge to chill while you make filling.
In a food processor, insert the steel blade. Add the flour, sugar and butter and mix until the batter is smooth. Add the canned light coconut milk, Kerrygold Irish Cream Liqueur, eggs and blend thoroughly.
Fill the crust with the milk mixture and bake for 10 minutes, then reduce heat to 350 degrees and continue cooking 40-50 minutes. When done, the crust will be set, and shouldn’t quiver when you gently shake the pie pan. The top will be tan color.
Set on a cooling rack for two hours as the filling continues to set up.
If you are gluten free, use a gluten free dough, and substitute gluten free flour mix for all-purpose flour in the filling.