Prep Time N/A
Cook Time 40 Min
Servings 8
Difficulty N/A

Ingredients

  • 1 (9-inch) pastry pie shell
  • 3 large eggs
  • 1 1/4 cups half-and-half
  • 1 1/2 tsps. vanilla extract
  • 1/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1 (10 oz.) jar Dickinson's® Coconut Curd
  • 1 cup sweetened flaked coconut
  • Sweetened whipped cream
  • Toasted coconut

Directions

  • Step 1

    HEAT oven to 350°F. Bake pie shell 10 minutes. Remove and cool. (Do not turn off oven.)

  • Step 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.

Serving size
(1 slice, 1/8 of pie)

  • Calories 360
  • Calories from Fat180g
  • Total Fat 20g
  • Saturated Fat 11g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 40mg
  • Sodium 260mg
  • Potassium 0mg
  • Total Carbohydrates 40g
  • Dietary Fiber 2g
  • Sugars 25g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet