Rating: 4.5 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
8
Yield:
1 10-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.

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  • 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

355 calories; protein 6.1g; carbohydrates 40.8g; fat 19.2g; cholesterol 130.1mg; sodium 161.6mg. Full Nutrition
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