Add 1/2 cup heavy or light cream to the milk. Strain the milk then cook the rest of the ingredients like in the recipe. I was much happier with the second version. I used a classic graham cracker crust which added wonderful texture and flavor. Line unpricked pastry shell with a double thickness of heavy-duty foil. Perhaps 14-15 minutes at 400 is what was meant? Then as time went by they became harder and harder to find because the new and more trendy coconut cream pie, piled high with whipped cream moved in and took its place, so I had to start making it myself. An easy coconut pie with a flaky crust thats filled with loads of shredded coconut set in a baked custard. If desired, top with toasted coconut to serve. (If you wish, you can toast the wrung out coconut, though it will have very little flavor remaining after soaking in the milk.) Pour custard from bowl into cooled crust; smooth top with a rubber spatula. All in all, leave out the sieve part and be patient when cooking the custard. Let cool. font-weight: var(--var-hyperlink-static-font-weight)!important; Not only did I pin it but once again you are forcing me to run out and buy ingredients. This crustless Coconut Custard Pie is an old fashioned dessert enjoyed for generations. Price and stock may change after publish date, and we may make money off Are Coconut Custard Pie and Coconut Cream Pie the Same Thing?