Coconut Eggnog Pie recipe
Bakers & Bacardi present the Coconut Eggnog Pie
4 cups Bakers Angel Flake Coconut
1/3 cup butter or margarine, melted
2 packages (4-serving size) Jell-O vanilla flavor instant pudding/pie filling
1-1/4 cups milk
1/2 cup Bacardi Amber Rum or Premium Black Rum
1/8 tsp. nutmeg
3-1/2 cups (8 oz.) Cool Whip, thawed
Combine 2-2/3 cups of the coconut with butter. Press evenly into ungreased 9″ pan. Bake at 300 degrees F for 15 to 20 minutes or until golden brown. Cool.
Combine pudding mix, milk, rum and nutmeg in bowl. Beat at lowest speed of electric mixer for 1 minute. Fold in whipped topping and 2/3 cup of the coconut. Spoon into crust. Sprinkle with remaining coconut. Chill 2 hours.