Preheat oven to 400 degrees.
In a medium bowl, whisk the eggs. Pour about a tablespoon of the whisked eggs into a small bowl and set aside.
Pour the eggs into the large bowl and whisk in the sugar, milk, vanilla and salt.
Stir in the coconut and chocolate chips.
Place the deep dish pie crust on a baking sheet which has been lined with parchment paper.
Pour the custard mixture into the pie shell. Partially bake the pie for 30 minutes in the preheated oven.
While the pie is baking, unroll the pie crust. Invert the small bowl on the pie dough and use the paring knife to cut out the circle.
Trace one (or two) rabbit ears on the cardboard and use the scissors to cut the template.
Lay the ear/ears on the dough and cut out two ear shapes.
Cut out a small rectangle for the teeth, two oval shapes for the cheeks, a small triangle for the nose, a bow tie and a small circle for the knot.
Remove the partially baked pie from the oven and assemble the bunny face on top of the custard. *Note - use a small amount of water to attach each piece of dough to the next.
In the tiny bowl, add a drop or two of pink food color to the egg and mix well to combine.
Use a clean paintbrush to paint the bunny's pink nose, the inside of his ears and his bow tie.
Add the reserved two chocolate chips for the bunny eyes.
Return the pie to the oven and continue baking for an additional 30 minutes or until the pie is a light golden brown and completely set in the middle.
Cool the pie completely before cutting and serving.
Cover and store any uneaten pieces in the refrigerator for up to 4 days.