Coconut Cream Custard Pie

Ingredients

• 10 ounce dickinson's® coconut curd 
• 3 large eggs 
• 0.1 teaspoon ground nutmeg 
• 1.3 cups half-and-half 
• 9 inch pastry pie shell 
• 0.3 teaspoon salt 
• 1 cup coconut or sweetened flaked
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• oven
• knife

Directions

1. Heat oven to 350 degrees F.
2. Bake pie shell 10 minutes.
3. Remove and cool. (Do not turn off oven.)
4. Beat eggs in medium bowl.
5. Add half-and-half, vanilla extract, salt, nutmeg and coconut curd.
6. Mix well. Stir in flaked coconut.
7. Pour into pie shell; return to oven 30 minutes or until knife inserted near center comes out clean. Chill several hours.
8. Serve topped with sweetened whipped cream and toasted coconut if desired.