MARTINIQUE ~ Pina Colada Custard Pie

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Matching the last entry, this is a recipe from Martinique at the other end of the Caribbean. 
Martinique's cuisine reflects its many cultures. The local Créole specialties combine the finesse of French cuisine with the spice of African cookery and the exoticism of East Indian and Southeast Asian recipes. Fresh seafood appears on most menus. Other specialties include shellfish, smoked fish, stuffed land crabs, stewed conch, and curry dishes. Local rum drinks often precede a meal and imported French wines often accompany it.

PINA COLADA CUSTARD PIE
Serves 4

1 cup skim milk
2 medium eggs
1/2 cup brown sugar
1/3 cup coconut milk
2 medium eggs
1 teaspoon rum extract
1/2 cup pineapple, diced
2 tablespoons coconut, shredded

Whisk together milk, first 2 eggs and coconut milk. Whip until smooth. Add other eggs and rum extract, whip until smooth again, stir in pineapple. Coat a 9 inch pie pan, with nonstick spray, place in baking pan large enough to hold, pour custard into pie shell. Fill baking pan with water until it reaches halfway up the sides of the pie pan {water baking}. Bake for 1 hour at 350 degrees Fahrenheit. Sprikle with coconut and refrigerate for 2 hours before serving.

Source: "Caribbean Light" by Donna Shields