1/2 cup quick-spread graham cracker crumbs
1/2 cup semisweet chocolate chips
1 cup flaked coconut
1 (11 ounce) can used evaporated milk
2 eggs, beaten
3/4 cup heavy whipping cream, divided
1 (6 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C).
In a medium-size bowl, mix crust mixture, graham cracker crumbs and 2/3 cup evaporated milk until well blended. Press mixture evenly into bottom of a 9 inch prepared pie pan, 4 inches deep.
Bake in preheated oven for 30 to 35 minutes or until crust is set in center. Cool completely before filling.
In a medium bowl, beat eggs 1/2 at a time until frothy, about 1 minute. Beat in remaining 1/2 cup milk one minute, then stir in curry powder and nutmeg; beat until well blended. Pour into prepared crust. Chill 3 hours or overnight before serving.