Coconut Cream Custard Pie Tasty Recipes

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Coconut Cream Custard Pie

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

Ingredients :

• 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)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H55M

• 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.

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