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Eggnog Coconut Pie

This Egg Nog Coconut Pie is the perfect dessert for any occassion! Easy to make! It can be made ahead and serve chilled topped with whip coconut cream and toasted coconut. Perfect Holiday recipe.



You can use your favorite store bought pie crust or your favorite recipe. I have included my all butter pie crust recipe below.


  • 2 1/2 cups all-purpose flour, plus extra for rolling

  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 6 to 8 Tbsp ice water

Instructions to make crust

  • Mix flour, sugar, and salt: Mix flour, sugar and salt together.

  • Add butter To make sure the butter is blended into the flour well grate the cold butter and place into the refrigerator until chilled. Add the butter and flour together using gloved hands, fork or pastry cutter. If you need to use hands make sure butter does not get to warm. Stop and place butter and flour into the refrigerator remove and start again when cold.

  • Slowly add ice water: Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and mix. Then add more ice water, a tablespoon at a time, until the dough just barely begins to hold together.

  • You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.

  • Make two dough disks: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound.

  • Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disk. Do not over-knead!

  • If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing.

  • Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

  • Remove dough from refrigerator and let sit for a few minutes: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.

  • Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.

  • Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. cuts, so that steam from the cooking pie can escape.

This pie needs a blind baked crust. The instructions are in the video and written below.


Pre set oven to 375 degrees

  • Line pie crust with aluminum foil or parchment paper: Let the foil or parchment extend over by a few inches on two sides to make it easier to lift to remove the pie weights when the baking is done.

  • Fill with pie weights: Fill the crust to the top with pie weights - dry beans, rice, or sugar. If you are working in a warm kitchen, place the pie crust in the refrigerator for a few minutes before baking. Start baking with a cold crust to prevent shrinkage.

  • Bake for 10-15 minutes: you are looking for a slightly cooked crust. Remove the weights and parchment paper or foil. Place in the oven for an additional 5-8 min. Remove from the oven when no longer shiny.

  • Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.



  • 1 1/2 cups sweetened, flaked coconut

  • 2 cups of Heavy Cream

  • 3 egg yolks plus 1 egg

  • 3/4 cup granulated sugar

  • 2 teaspoon rum flavoring

  • 1/4 teaspoon salt

  • 1 tsp nutmeg


Preheat oven to 350 degrees F. Spread coconut onto a parchment lined baking sheet. Toast for 5-8 minutes, stirring once, until the coconut is speckled with golden flakes and fragrant. Set aside

  1. In a large bowl, whisk together the heavy cream, eggs, sugar and vanilla, rum extract, salt and nutmeg until well blended.

  2. Stir in the toasted coconut

  3. Pour filling into the blind baked crust

  4. Bake for 45-50 until a toothpick inserted is clean of filling.

  5. Cool to room temperature before refrigerating. Chill until ready to serve



You can also use regular whip cream but this adds extra coconut flavor.


  • 1 (14 ounce) can full-fat coconut milk, refrigerated for 24hours

  • 1–3 tablespoons powdered sugar (add to taste)

  • 1 teaspoon vanilla extract, rum, or eggnog flavoring.

  • Whatever suits your passion☺️

  • First, place your mixing bowl and beater in the freezer for 5-10 minutes to chill.

  • When you are ready to make the coconut whipped cream, remove the mixing bowl from the freezer. Then carefully remove the can of coconut milk from the refrigerator without shaking or tipping it. Remove the top of the can, then use a spoon to carefully spoon out the thick layer of coconut cream that should have separated to the top of the can, and transfer it to your chilled mixing bowl. (You will not use the layer of coconut water that has settled to the bottom of the can.)

  • Using a whisk attachment, beat the coconut cream . Add in your sugar (or other sweetener) and vanilla extract, and beat until incorporated.

  • Serve the coconut whipped cream immediately, or transfer to a sealed container and refrigerate until ready to use. If the whipped cream becomes too firm in the refrigerator, you can stir it to reach the desired consistency.


Slice the pie and top with coconut whip cream and sprinkle with toasted coconut. You can of course use your own passion.☺️


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