Going through my Holiday recipes I just ran across an old one from a dear friend for pie…not just any old pie, but coconut-eggnog pie made with rum.This recipe is not child friendly so watch those bowls!
If you give this a try, be sure to use a good quality rum, i.e. Bacardi.

You will need:

9″ pie pan
Large mixing bowl
Electric mixer

4 cups flaked coconut
1/3 cup butter, melted ( substitute margarine )
2 pkgs (4-serving size)vanilla instant pudding and pie filling
1-1/4 cups milk
½ cup rum ( Use black rum for more pronounced flavor )
1/8 tsp nutmeg
3-1/2 cups whipped topping ( I use 8 oz tub of Cool Whip )

Directions:

Preheat oven to 300*

Combine 2-2/3 cups of the coconut with butter. Press evenly into ungreased 9” pan.

Bake at 300* for 15-20 minutes or until golden brown. Set aside to 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 shell. Sprinkle with remaining coconut. Chill at least 2 hours.

Serve and enjoy!