Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Coco-Nog Pie




Source of Recipe


Eagle Brand®


List of Ingredients




1 (9-inch) ready made graham cracker crumb crust
3 cups Borden® Premium EggNog
1/4 cup cornstarch
1/4 cup water
1 cup coarsely grated fresh coconut or flaked coconut
Whipped cream and additional coconut


Recipe



In medium saucepan, over low heat, cook and stir BORDEN Premium EggNog until hot.
In small bowl, mix cornstarch and water until smooth. Stir into hot egg nog; cook and stir until thickened. Remove from heat; cool 10 minutes.
Fold in coconut. Spoon into prepared crust. Chill 3 to 4 hours or until set. Garnish with whipped cream and additional coconut. Refrigerate leftovers.




Notes: Banana-Nog Pie: Omit coconut. Arrange sliced banana in prepared crust. Spoon filling over bananas. Proceed as above. Pecan-Nog Pie: Omit coconut. Combine 1 cup chopped pecans with filling. Proceed as above.