Coconut Cream Custard Pie - cooking recipe
Ingredients
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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(R) Coconut Curd
1 cup sweetened flaked coconut
Sweetened whipped cream (optional)
Toasted coconut (optional)
Preparation
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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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