Coconut Cream Custard Pie

Ingredients

• Servings: 1
• 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)

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 2 hrs 55 mins


• 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.