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Coconut Cream Custard Pie


"A sweet and creamy coconut pie will please everybody in the family, and it's so easy to make."
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2 h 55 m servings 348 cals
Original recipe yields 8 servings (1 9-inch pie)

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  1. Heat oven to 350 degrees 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.

Nutrition Facts

Per Serving: 348 calories; 19.2 g fat; 39.5 g carbohydrates; 5.2 g protein; 112 mg cholesterol; 286 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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.

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 ...