Coconut Cream Custard Pie

Coconut Cream Custard Pie
  • 1 (9 inch) pastry pie shell, unbaked
  • 3 large eggs
  • 1 1/4 cups half-and-half
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 (10 ounce) jar Dickinson's® Coconut Curd
  • 1 cup sweetened flaked coconut
  • Sweetened whipped cream (optional)
  • Toasted coconut (optional)


  1. Heat oven to 350 degrees F. Bake pie shell 10 minutes. Remove and cool. (Do not turn off oven.)
  2. 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.

04/24/2018
Coconut Cream Custard Pie, recipe PT15M PT1H 5 455 calories

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