How to Make Philadelphia Custard Cream Cheesecake

Coconut Cream Custard Pie

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Recipe Summary Coconut Cream Custard Pie

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

Ingredients | Philadelphia Custard Cream Cheesecake

1 (9 inch) pastry pie shell, unbaked

3 large eggs

1 ¼ cups half-and-half

1 ½ teaspoons vanilla extract

¼ teaspoon salt

⅛ teaspoon ground nutmeg

1 (10 ounce) jar Dickinson's® Coconut Curd

1 cup sweetened flaked coconut

1 teaspoon Sweetened whipped cream

1 teaspoon Toasted coconut

Directions

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.

Info | Philadelphia Custard Cream Cheesecake

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

TAG : Coconut Cream Custard Pie

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