Time 1h55m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate. 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.
Time 1h5m Yield 10 servings. Number Of Ingredients 10 Steps:
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.
Number Of Ingredients 7 Steps:
Combine 2-2/3 cups of coconut with butter. Press evenly into ungreased 9inch pie pan. Bake 300degrees 15-20minutes or until brown. Cool Combine pudding mix,rum,nutmeg in bowl. Beat at lowest speed for 1 minute. Fold in cool whip and 2/3 cup coconut. Spoon into crust. Sprinkle with remaining coconut. Chill 2hours.
Time 55m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°. In a blender, mix until smooth the first 6 ingredients in order listed. Pour into greased 9" pie pan. Sprinkle nutmeg and cinnamon generously on top. Bake for 40-45 minutes or until knife inserted in middle comes out dry.
Number Of Ingredients 7 Steps:
Bring coconut milk to a simmer in a medium pot over medium-high heat. Whisk together egg yolks, sugar, and vanilla in a bowl until smooth and pale. Gradually whisk half the hot coconut milk into the egg mixture, then pour into pot with remaining coconut milk. Cook over medium heat, stirring, until thick and mixture nearly coats the back of a wooden spoon, 2 to 3 minutes. Pour through a fine sieve into a bowl. Stir in rum, and refrigerate at least 3 hours and up to overnight. Pour into a pitcher, and serve over ice, garnished with coconut flakes.
Time 45m Yield 8 servings. Number Of Ingredients 16 Steps:
Preheat oven to 375°. In a small bowl, mix flour, walnuts, brown sugar and cocoa; stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture., Divide mixture in half. In a small bowl, whisk cocoa and remaining water until blended; stir into half of the eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set., Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped topping and sprinkle with nutmeg.
Time 3h25m Yield 6 servings Number Of Ingredients 24 Steps:
Make the crust: Preheat the oven to 350˚F (180˚C). Lightly grease a 9-inch pie tin with nonstick spray. Add the gingersnap cookies and pecans to a food processor and pulse until finely ground. Transfer to a medium bowl and stir in the sugar, ginger, nutmeg, and salt. Make a well in the center and pour in the melted butter, then mix until well incorporated. Transfer the cookie crumb mixture to the prepared pie tin, then use a flat-bottomed measuring cup or drinking glass to press evenly against the bottom and up the sides. Refrigerate for 15 minutes. Bake the pie crust for 15 minutes, until golden brown and set. Remove from the oven and let cool while you make the filling. Make the filling: Add the sugar and cornstarch to a medium saucepan and whisk very well to remove any lumps. Gradually pour in the eggnog, whisking between additions, to prevent lumps. Whisk in the egg yolks, nutmeg, and salt. Cook over medium heat, whisking constantly, until the custard thickens to the consistency of pudding and starts to boil, 4-6 minutes. Remove the pot from the heat and whisk in the butter, brandy, and rum, if using, until smooth. Pour the custard over the cooled crust and cover the pie with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Refrigerate for 2-3 hours, until completely set. Just before serving, make the whipped cream: In a medium bowl, whip the cream with an electric hand mixer on medium speed until soft peaks form, 1-2 minutes. (Alternatively, use a whisk to whip the cream until soft peaks form, 2-3 minutes.) Add the powdered sugar and vanilla and whip until medium peaks form and the cream holds its shape, 1-2 minutes more; do not over whip. Dollop the whipped cream on top of the pie. Top with caramel syrup, gingersnap cookie crumbs, toasted pecan pieces, and nutmeg. Enjoy!
Time 3h20m Yield 8 Number Of Ingredients 11 Steps:
Combine water and gelatin in a bowl. Whisk white sugar, cornstarch, and salt together in a heavy saucepan over medium heat. Gradually add eggnog to sugar mixture, stirring constantly. Cook and stir until eggnog mixture is thickened, 3 to 4 minutes; continue to cook for 2 minutes more. Remove from heat. Stir gelatin mixture into eggnog mixture until gelatin is completely dissolved. Stir in rum extract. Chill eggnog mixture in the refrigerator until cold, at least 1 hour. Beat 1 cup cream in a cold glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into chilled eggnog mixture; pour mixture into prepared cookie crust. Chill pie in the refrigerator until set, at least 1 hour. Beat cream in a cold glass or metal bowl. Gradually add confectioners’ sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds rather than a sharp peak. Spread cream atop the chilled pie. Refrigerate until chilled, at least 1 hour.
More about “coconut eggnog pie recipes”
Time 40m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Preheat your oven to 350f. In the bowl of your electric mixer, combine the sugar, coconut and butter. Gradually add the egg yolks, one at a time. Lastly, fold in the beaten egg white. Pour the mixture into a 9-inch pie plate. Place this in a roasting pan and fill with boiling water to half way up the pie dish. Bake for 30 minutes or until set and golden brown. Turn the pie out on a serving dish. You want to present it upside down (ie. the browned coconut will form the base). Refrigerate.
