Best Coconut Eggnog Pie Recipes

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IMPOSSIBLE EGGNOG COCONUT PIE



Impossible Eggnog Coconut Pie image

All ingredients go into the blender. Can you get easier than that? It becomes an amazing coconut custard pie. Make sure to eat cold. It is much better, if you can wait.

Provided by Dining Diva

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8

2 cups eggnog
1 ½ cups coconut flakes
¾ cup white sugar
½ cup all-purpose flour
3 eggs
6 tablespoons butter
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.
  • Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture.
  • Bake in preheated oven until set in the middle, about 45 minutes.
  • Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 40.8 g, Cholesterol 130.1 mg, Fat 19.2 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 12.6 g, Sodium 161.6 mg, Sugar 29.4 g

COCONUT EGGNOG PIE



Coconut Eggnog Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

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

Steps:

  • 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., Reduce oven setting to 325°. Cover top loosely with foil. Bake until filling is set, 45-50 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 485 calories, Fat 27g fat (15g saturated fat), Cholesterol 73mg cholesterol, Sodium 327mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.

EASY EGGNOG COCONUT PIE



Easy Eggnog Coconut Pie image

I wanted Eggnog Pie, but did not have crust ingredients...so I modified an impossible type pie recipe to come up with this version

Provided by Marilyn Davidson

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 8

4 eggs
2 c ready made eggnog
1 1/2 tsp bourbon vanilla or reg. vanilla
1/2-3/4 c sugar
1 c flaked coconut or shredded
1/2 c bisquick
1/4 c soft butter or margarine
a sprinkle of nutmeg during baking

Steps:

  • 1. Put eggs, eggnog,vanilla,and soft butter in a blender (Or you can mix it in a bowl-blender is faster)mix 20-30 seconds
  • 2. Add all other ingredients-blend/pulse to get lumps out (if using a bowl mix with spoon or mixer to get the same effect)
  • 3. Pour into a sprayed/greased 9" pie dish. Bake 40 minutes & sprinkle top of pie with nutmeg-optional
  • 4. Continue baking until a knife in center of pie comes out clean-took me 55 minutes total baking. NOT 55 Minutes more.-lol
  • 5. Enjoy----Darn, I almost ate 1/2 of the pie myself!

COCONUT EGGNOG PIE RECIPE



Coconut eggnog pie Recipe image

Provided by á-5911

Number Of Ingredients 7

4 cups coconut
1/3 cup butter or margarine,melted
2 packages (4oz.serving size) vanilla flavor instant pudding
1-1/4 cup milk
1/2 rum
1/8 teaspoon nutmeg
3-1/2 cup thawed cool whip topping (8oz.)

Steps:

  • Combine 2-2/3 cups of coconut with butter. Press evenly into ungreased 9inch pie pan. Bake 300degrees 15-20minutes or until brown. Cool Combine pudding mix,rum,nutmeg in bowl. Beat at lowest speed for 1 minute. Fold in cool whip and 2/3 cup coconut. Spoon into crust. Sprinkle with remaining coconut. Chill 2hours.

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