Coconut Egg Nog Pie

Dear Egg Nog lovers,
This one’s for you.
Merry Christmas,
I toast up my sweetened flaked coconut in a dry skillet, turning it continuously for about five minutes or so.
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2 to 3 cups toasted coconut, divided
1½ cups of half and half
1 cup of Egg Nog
 ½ cup of milk (I used 2%)
2 eggs, lightly beaten
1 cup sugar
1/2 cup flour
1 teaspoon vanilla
1 (8 oz) Cool Whip whipped topping 
either a homemade or store-bought pie crust baked off in a 9 inch pie plate
In a saucepan over medium-high heat, bring the half and half, egg nog, milk, eggs, sugar and flour to a boil, stirring constantly.  Once the mixture boils, remove from heat and immediately stir in the vanilla and one cup of your toasted coconut.  Pour this filling into your baked pie shell.
Cover and chill at least 5 hours (I usually do it over night).
Once chilled, combine your whipped topping and remaining cup of toasted coconut (reserving some for garnish) and spread on top of your pie.  Sprinkle a little more coconut on top.  Cut and serve.
When not enjoying, keep in the refrigerator.

A coconut pie with an egg nog kick…’tis the season!

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  • Elizabeth December 17, 2015 at 11:27 am

    Do you think this Would work with a graham cracker pie crust? Thanks!

  • Erika Slaughter December 17, 2015 at 12:09 pm

    This pie has my name written all over it!!!

  • Kathy Lang December 17, 2015 at 2:06 pm

    I cannot wait to make this for the Christmas party I'm attending on Saturday! Looks and sounds delicious!

  • Ramona December 17, 2015 at 6:33 pm

    Holy Hannah! That looks decadent. My coconut loving daddy would be all over this. Maybe I'll make it for him for Christmas.

  • Joanne Voth December 18, 2015 at 4:00 am

    This pie will be a hit in my house!