Coconut Eggnog Pie Recipe

5 1 1
Coconut Eggnog Pie Recipe
Coconut Eggnog Pie Recipe photo by Taste of Home
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Coconut Eggnog Pie Recipe

Read Reviews
5 1 1
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This easy recipe became a family favorite by happy accident. I was trying to use up extra eggnog and coconut from other holiday baking—and they are so good together. —Fay Moreland, Wichita Falls, TX
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling

Ingredients

  • 2 large eggs
  • 1-1/4 cups packed brown sugar
  • 3/4 cup eggnog
  • 1/2 cup butter, melted
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • Dash salt
  • 2-1/2 cups sweetened shredded coconut, divided
  • 1 extra-servings graham cracker crust (9 ounces)
  • 1/4 cup chopped walnuts or pecans

Directions

Preheat oven to 425°. In a large bowl, beat the first seven ingredients until blended; stir in 2 cups coconut. Pour into crust; sprinkle with walnuts and remaining coconut. Bake on a lower oven rack 10 minutes.
Reduce oven setting to 325°. Cover top loosely with foil. Bake 45-50 minutes longer or until filling is set. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.
Editor's Note: To prepare a homemade graham cracker crust, mix 1-1/2 cups graham cracker crumbs and 1/4 cup sugar; stir in 1/3 cup melted butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes.
Originally published as Coconut Eggnog Pie in Taste of Home December 2015, p70

Nutritional Facts

1 piece: 485 calories, 27g fat (15g saturated fat), 73mg cholesterol, 327mg sodium, 58g carbohydrate (51g sugars, 2g fiber), 5g protein.

  • 2 large eggs
  • 1-1/4 cups packed brown sugar
  • 3/4 cup eggnog
  • 1/2 cup butter, melted
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • Dash salt
  • 2-1/2 cups sweetened shredded coconut, divided
  • 1 extra-servings graham cracker crust (9 ounces)
  • 1/4 cup chopped walnuts or pecans
  1. Preheat oven to 425°. In a large bowl, beat the first seven ingredients until blended; stir in 2 cups coconut. Pour into crust; sprinkle with walnuts and remaining coconut. Bake on a lower oven rack 10 minutes.
  2. Reduce oven setting to 325°. Cover top loosely with foil. Bake 45-50 minutes longer or until filling is set. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.
Editor's Note: To prepare a homemade graham cracker crust, mix 1-1/2 cups graham cracker crumbs and 1/4 cup sugar; stir in 1/3 cup melted butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes.
Originally published as Coconut Eggnog Pie in Taste of Home December 2015, p70

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MY REVIEW
NanZim User ID: 3929200 237999
Reviewed Nov. 24, 2015

"My husband enjoyed this tasty pie. I used 1 regular sized graham cracker crust plus 4 single serve crusts."

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