<<Disclaimer: Verify this information before applying it to your situation.>> Thank you to those who responded about making custard type pies. I used Thai Kitchen coconut milk in my pie. Here are some responses that may be helpful to others (hope I didn't miss anyone): My doctor says that coconut milk will increase your blood pressure, however, as you say once or twice a year won't hurt. it is the only "Eden" brand drink that is gluten free. I use an extra egg, and not crust--since it's essentially a custard, this works very well (alternatively, I've used a crushed walnut crust --with a bit of sugar and margerine to keep it together--altho this crust burns easily and requires that you keep an eye on it). I usually have to bake it 15 minutes longer so that it sets up. Hi, I make pumpkin pie and custard ( no crust) allof the time with rice milk, I just use a bit less than the recipe calls for and a bit less sugar. Always turns out great the Soy Dream milk is pretty thick and might have worked, too, although you wouldn't have had the great coconut flavor!