This pie is creamy and delicious! I use the canned coconut milk found in the Asian section of the supermarket. For best flavor and consistency, do not use low-fat or lite milk. The only thing that could make this pie better is to use REAL fresh farm eggs. It makes it a natural beautiful yellow cream pie instead of a pale yellow. You can add a little yellow food coloring if you like it more rich looking for visual purposes. Also, if you prefer meringue instead of whipped cream on the cream pie, use that. Cut Cream pies using a wet knife, wiping clean after each slice.