Coco-Nog Pie
Ingredients
- 1 (6-ounce) prepared graham cracker pie crust
- 3 cups BORDEN® EggNog
- 1/4 cup cornstarch
- 1/4 cup water
- 1 cup coarsely grated fresh coconut or flaked coconut
- Whipped cream and additional coconut
Directions
In medium saucepan, over low heat, cook and stir BORDEN® 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. Store leftovers covered in refrigerator.
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