Make Pie Dough (see above). Follow instructions for rolling out and placing in pie pan. Save the second dough for another pie.
In a medium size bowl put all the filling ingredients and mix with an electric beater or a spoon until they are well blended and smooth. You may also use a stand mixer.
Pour the filling into the rolled-out pastry you placed in the pie pan.
Preheat oven to 425F/220C
Place pie in oven and turn down immediately to 375F/190C
Bake for approximately 50 minutes or until the custard filling is nearly set and doesn’t look runny.
Remove from the oven and let cool completely before serving.
-Your pie may still be slightly jiggly in the middle when you take it out of the oven. This is just fine. It will “set up” as it cools. -Chilling the pie, after it has cooled to room temperature, makes for easy cutting, too. -Pass heavy whipped cream, sweetened with a bit of sugar, for cut slices. -Since I wrote this recipe, Trader Joe's no longer sells the canned lite coconut milk I used to buy. So now I am using Thai Kitchen Organic Coconut Milk. -If the milk in the can is solid, put the can in a bowl of hot water so the fat can melt. Shake the can before using.