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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
  • Total Time
    Prep: 10 min. Bake: 55 min. + cooling
  • Makes
    10 servings


  • 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


  • 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.
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.

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