Coconut Eggnog Pie

Name: Coconut Eggnog Pie
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 10 servings.
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

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

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.

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.