QUICK AND EASY EGGNOG-COCONUT CUSTARD PIE

  • 1/4 C butter (melted)
  • 4 eggs
  • 3/4 C white sugar
  • 1/2 C flour or bisquick
  • 1 pinch salt
  • 1 C low fat Eggnog (or regular)
  • 1 C skim milk (or 1 or 2 % milk)
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 1 C flaked coconut
  • sprinkle of ground nutmeg for finish
  • dollop of whipped cream
  • *Optional:  toasted coconut for garnish

Preheat oven to 350 degrees.  Butter or spray a 9 inch pie pan.  Put butter, eggs, sugar, flour,salt, eggnog, milk, vanilla, and coconut extract into a food processor or blender (first nine ingredients).  Blend for 20 seconds.  Add the flaked coconut and blend for 5 seconds more.  Pour into a buttered 9 inch pie pan.  Sprinkle with nutmeg.  Bake at 350 degrees for 45 minutes.  The flour will settle to make it’s own crust.  (When finished baking, take out of the oven and top with 1/2 cup toasted coconut if  desired.)  Let cool for at least 20 minutes.  Serve with a dollop of whipped cream.  Store in the refrigerator.

Advertisements
This entry was posted in Desserts and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s