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A slice of cornbread topped with whipped cream sits on a white plate with a pink rim. A larger dish of cornbread is seen in the background. The scene is decorated with a festive cloth.
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5 from 1 votes

Impossible Eggnog Coconut Pie

This pie needs a blender and minimal time to produce a delicious eggnog and coconut flavored dessert that is to die for!
Prep Time10 minutes
45 minutes
Total Time55 minutes
Servings: 6
Calories: 476kcal
Author: Karlynn Johnston

Ingredients

  • 2 cups eggnog
  • 1 ½ cups coconut flakes
  • ¾ cup white sugar
  • ½ cup all-purpose flour
  • 3 large eggs
  • ⅓ cup salted butter
  • ½ teaspoon rum extract or vanilla
  • ¼ teaspoon ground nutmeg

Instructions

  • Preheat the oven to 350°F. Grease a 10-inch pie plate and set aside.
  • Blend the eggnog, coconut flakes, sugar, flour, eggs, butter, and rum extract in a blender until completely combined. You can also use an immersion blender with the ingredients in a bowl is needed.
  • Pour the mixture into the prepared pie plate, then sprinkle the nutmeg on top of the filling.
  • Bake in the preheated oven for 45 minutes or until the pie is set in the middle. The middle will still jiggle, but will be firm and not liquid.
  • Remove the pie and let it cool at room temperature until the pie plate is no longer hot. Then, transfer the pie to the refrigerator and cool it completely.
  • Slice and serve.

Nutrition

Calories: 476kcal | Carbohydrates: 45g | Protein: 10g | Fat: 30g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 170mg | Sodium: 171mg | Potassium: 305mg | Fiber: 4g | Sugar: 33g | Vitamin A: 625IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 2mg