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.
Ingredients
- 2 cups eggnog
- 1.5 cups coconut flakes
- 0.75 cups white sugar
- 0.5 cups all-purpose flour
- 3 eggs
- 6 tablespoons butter
- 1 teaspoon vanilla extract
- 0.25 teaspoons ground nutmeg
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.
-
2
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.
-
3
Bake in preheated oven until set in the middle, about 45 minutes.
-
4
Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Dream Bars
These dream bars are rich and chewy. They're made with an old-time South Dakota recipe that makes a simple crust topped with a layer of chewy coconut and nuts. Cocoa is an optional ingredient.
Green Tea and Honey-Rhubarb Punch
In this green tea and honey-rhubarb punch, sweet honey and fresh mint balance rhubarb's tart flavor notes for a sparkling big-batch vodka sipper.
Chai Snickerdoodle Cookies
It's sunny out and the family is home; why not whip out this recipe for chai snickerdoodle cookies and make the family happy? Fast, easy, tasty, and sweet with a kick of spice.