Coconut Eggnog Pie
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 graham cracker crust (10 inches)
- 1/4 cup chopped walnuts or pecans
Reviews
I made this for our family Christmas gathering. Everyone liked it. It has the rich consistency of a pecan pie. I foolishly waited till Christmas Eve day to buy the eggnog, and every store including the state wine store was out of eggnog. So I made my own from a recipe I had which called for 1 1/2 cups of brandy and made much more than I needed for this one, so me and my husband and son drank the excess and got a little "pixolated".......juuust kidding! I made the graham cracker crust per the Editor's Note above because I don't like the store-bought ones. But for some reason, the Editor's Note did not print when I printed the recipe from my computer. The originator of this recipe is right, it's easy. Next time I'll use my head and buy the eggnog in time!
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My husband enjoyed this tasty pie. I used 1 regular sized graham cracker crust plus 4 single serve crusts.