From Paulette Vickery's Recipe Collection

Coconut Egg Nog Pie

desserts, pies

4 cup coconut
1/3 cup butter, melted
2 pkg vanilla instant pudding
1 1/4 cup milk
1/2 cup rum
1/4 teaspoon nutmeg
8 oz cool whip

Combine 2 2/3 cups coconut with butter. Press evenly into ungreased 9 inchpie pan. Bake at 300 degrees, 15-20 minutes. Cool. Combine pudding mix, milk, rum and nutmeg. Mix well. Fold in cool whip and 2/3 cup coconut. Spoon into crust. Sprinkle with remaining coconut. Chill 2 hours before serving.

Yield: 8 servings




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