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Rum Coconut Pie

Updated on September 1, 2013


  • 4 cups flake coconut
  • 1/3 cup butter or margaine, melted
  • 2 small packages vanilla pudding mix
  • 1/2 cup amber rum
  • 1/8 teaspoon nutmeg
  • 3 /1/2 cups cool whip, thawed
  • 1 1/4 cups milk

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  1. Combine 2 2/3 cups of the coconut with melted butter. Press evenly into an ungreased 9 inch pie pan to form a crust. Bake in 300 degree oven for 15 to 20 minutes or until golden brown. Cool.
  2. Combine pudding mix ,milk, rum and nutmeg in bowl. Beat on low for one minute. Fold in Cool Whip and 2/3 cup of the coconut. Sprinkle remaining 2/3 cup coconut over the pudding mix in the pie pan. Chill for 2 hours.
  3. If you don’t like rum, just add an extra ½ milk, you could also substitute coconut cream pudding mix for the vanilla.


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