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Coconut Eggnog Pie

Total Time

Prep: 10 min. Bake: 55 min. + cooling


10 servings

Updated: Jan. 21, 2023
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
Coconut Eggnog Pie Recipe photo by Taste of Home


  • 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 graham cracker crust (10 inches)
  • 1/4 cup chopped walnuts or pecans
  • Heavy whipping cream, whipped, optional


  1. Preheat oven to 425°. In a large bowl, beat the first 7 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 until filling is set, 45-50 minutes. Cool on a wire rack. If desired, top with whipped cream. Refrigerate leftovers.
Graham cracker crust (10 inches)
Graham cracker crust (10 inches): Combine 2 cups crushed graham cracker crumbs (32 squares), 1/3 sugar and 1/2 cup melted butter. Press onto the bottom and up the sides of an ungreased 10-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.

Nutrition Facts

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

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