4 classic coconut eggnog pie recipes: Pick one to try this Christmas

Classic coconut eggnog pie recipes - Vintage

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Coconut eggnog pie recipe (from 1987)

Bakers & Bacardi present the Coconut Eggnog Pie

Classic coconut eggnog pie recipes - Vintage

Classic coconut eggnog pie

Yield: 10


  • 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


  1. Combine 2-2/3 cups of the coconut with butter. Press evenly into ungreased 9" pan.
  2. Bake at 300 degrees F for 15 to 20 minutes or until golden brown. Cool.
  3. Combine pudding mix, milk, rum and nutmeg in bowl. Beat at lowest speed of electric mixer for 1 minute.
  4. Fold in whipped topping and 2/3 cup of the coconut. Spoon into crust.
  5. Sprinkle with remaining coconut.
  6. Chill 2 hours.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 23gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 208mgCarbohydrates: 33gFiber: 3gSugar: 26gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Bakers Bacardi present the Coconut Eggnog Pie-1987

Baker's coconut eggnog pie recipe

Baker’s coconut eggnog pie (1960s)


1 cup Baker’s Angel Flake coconut
1 package (6-serving size) Jell-O vanilla flavor pudding and pie filling
1/4 cup sugar
1/4 teaspoon nutmeg
1 egg, slightly beaten
3/4 cup light cream or half and half
1/2 cup milk
5 tablespoons bourbon (or 3 tablespoons bourbon and 2 tablespoons brandy)
1-1/2 cups thawed Cool Whip whipped topping
1 prepared 9-inch crumb crust

Toast coconut by spreading the coconut in a shallow pan, toasting at 350 F, stirring often, until lightly browned; 7 to 12 minutes. (Or toast in microwave oven at HIGH, 5 minutes for 1-1/3 cups, stirring several times). Set aside.

Combine pie filling mix, sugar, and nutmeg in a saucepan. Add egg, cream, milk and bourbon. Cook and stir over medium heat until the mixture comes to a full boil. Pour into a bowl, over with plastic wrap and chill until cold, about 1 hour.

Beat chilled mixture until smooth; fold in whipped topping and coconut. Spoon into crust and chill for at least 2 hours. 

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Eggnog-coconut cream pie recipe (from 1973)

Published in the Oakland Tribune (Oakland, California) January 3, 1973

No matter the season, canned eggnog is a ready-to-serve beverage and recipe ingredient. In the unopened can, eggnog can be stored on pantry or kitchen shelves ever ready for use as a beverage for family or impromptu guests.

In this coconut-topped pie, canned eggnog is the basic ingredient which makes a dessert par excellence.


1-1/4 cups (about 18-20 crackers) finely crushed graham cracker crumbs
3 tablespoons sugar
1/3 cup softened butter or margarine

In medium bowl, mix crumbs with sugar. Blend in butter or margarine with fork or pastry blender until mixture is crumbly, Press firmly and ~ evenly onto bottom and sides of nine-inch pie plate. Bake in moderate (375-degree) oven eight minutes or until golden brown. Cool slightly. Refrigerate while preparing filling. (If desired, an unbaked crumb crust may be used. Prepare crust as directed; do not bake.


1 quart canned eggnog
1/2 cup cornstarch
1 teaspoon vanilla extract
1-1/3 cups flaked coconut

In medium saucepan over medium heat, blend eggnog and cornstarch. Cook; stir constantly 8 to 10 minutes until Smooth and thickened, Remove from heat; stir in vanilla. Cool to room temperature; stir frequently.

Toast one-half cup coconut in moderate (375 F) oven eight minutes, or until golden brown. Cool. Fold remaining coconut into cooled eggnog mixture. Spoon into prepared crust. Sprinkle toasted coconut atop pie. Cool thoroughly. Chill for one to one and one-half hours.

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Coconut eggnog pie recipe (from 1953)

Published in The Sentinel (Carlisle, Pennsylvania) December 16, 1953


1 package vanilla pudding & pie filling mix (NOT instant)
4 oz. pkg. shredded coconut
2 cups bottled eggnog
1 cup sifted all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
2-1/2 tablespoons cold water
1 tablespoon soft butter
1 4-ounce package shredded coconut


Combine pie filling and eggnog in saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Cool only about five minutes, stirring once or twice. Pour into baked coconut pie shell. Chill until firm. Garnish with whipped cream and halved cherries.

To make the crust, sift flour and salt together. Cut in shortening. Mix in water with fork. Roll out as thin as possible. Line 8″ pie pan. Prick crust. Spread crust with 1 tablespoon butter. Pat on bottom and sides of crust shredded coconut. Bake in 375 F oven 10 or 12 minutes, or until lightly browned.

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