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Ingredients2 h 55 m servings 348 cals
Original recipe yields 8 servings (1 9-inch pie)
- 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.
Per Serving: 348 calories; 19.2 g fat; 39.5 g carbohydrates; 5.2 g protein; 112 mg cholesterol; 286 mg sodium. Full nutrition
ReviewsRead all reviews 2
I couldn't find Dickenson's coconut curd so I used my own home made. My husband says the pie isn't sweet enough and I agree. It also took 60 minutes to bake, not 20.