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

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
2 hrs
total:
2 hrs 55 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Bake pie shell 10 minutes. Remove and cool. (Do not turn off oven.)

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  • 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.

Nutrition Facts

348 calories; protein 5.2g 10% DV; carbohydrates 39.5g 13% DV; fat 19.2g 30% DV; cholesterol 111.8mg 37% DV; sodium 286.5mg 12% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
01/03/2017
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. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/03/2017
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. Read More
Rating: 5 stars
12/01/2016
I made my pie crust from scratch (Barefoot Contessa). The pie is super easy and I liked that you don't add any additional sugar- only what's in the Dickinson's coconut curd. I made it as one of the 2 Thanksgiving pies and my family loved it! Read More