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 oz.) jar Dickinson's® Coconut Curd
  • 1 cup sweetened flaked coconut
  • Sweetened whipped cream
  • Toasted coconut


  1. HEAT oven to 350°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.

Yield: 8 servings