Impossible Eggnog Coconut Pie

Impossible Eggnog Coconut Pie

Dining Diva 1

"All ingredients go into the blender. Can you get easier than that? It becomes an amazing coconut custard pie. Make sure to eat cold. It is much better, if you can wait."
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1 h 55 m servings 355 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.
  2. Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture.
  3. Bake in preheated oven until set in the middle, about 45 minutes.
  4. Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.



Haven't made one of these "impossible" pies in years. I had some eggnog to use up and plenty of coconut on hand, so I thought I'd give this one a try. And I'm glad I did, we thoroughly enjoyed...

Scaled the recipe and baked in an individual souffle dish since no one in my family likes coconut. Something I would make when I'm craving coconut. Fast and very easy.