COCONUT CREAM CUSTARD PIE

Coconut Cream Custard Pie image

A sweet and creamy coconut pie will please everybody in the family, and it's so easy to make.

Provided by Dickinson's

Categories Trusted Brands: Recipes and Tips Dickinson's®

Time 2h55m

Yield 8

Number Of Ingredients 10

Ingredients

1 (9 inch) pastry pie shell, unbaked
3 large eggs
1 ¼ cups half-and-half
1 ½ teaspoons vanilla extract
¼ teaspoon salt
⅛ teaspoon ground nutmeg
1 (10 ounce) jar Dickinson's® Coconut Curd
1 cup sweetened flaked coconut
1 teaspoon Sweetened whipped cream
1 teaspoon Toasted coconut

Steps:

Heat oven to 350 degrees F. Bake pie shell 10 minutes. Remove and cool. (Do not turn off oven.)
Beat eggs in medium bowl. Add half-and-half, vanilla extract, salt, nutmeg and coconut curd. Mix well. Stir in flaked coconut. Pour into pie shell; return to oven 30 minutes or until knife inserted near center comes out clean. Chill several hours. Serve topped with sweetened whipped cream and toasted coconut if desired.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 39.5 g, Cholesterol 111.8 mg, Fat 19.2 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 286.5 mg, Sugar 3.8 g