Menu

Bakers & Bacardi present the Coconut Eggnog Pie (1987)

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Coconut Eggnog Pie recipe

Bakers & Bacardi present the Coconut Eggnog Pie

Bakers Bacardi present the Coconut Eggnog Pie-1987

Ingredients

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

Directions

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.

More stories you might like

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.