Perfect for summer gatherings, holidays, date nights, or anytime you want a little tropical magic.
Easy Coconut Rum Pie
Serves: 8
Ingredients
-
1 (9-inch) unbaked pie crust (homemade, store-bought, or gluten-free)
-
¾ cup (60 g) sweetened shredded coconut, toasted
-
¾ cup (150 g) granulated sugar
-
½ cup (113 g) unsalted butter, melted and slightly cooled
-
½ cup (120 ml) whole milk, room temperature
-
3 large eggs, room temperature
-
¼ cup (60 ml) coconut cream*
-
¼ cup (60 ml) dark or spiced rum (avoid flavored rums)
-
1 teaspoon pure vanilla extract
-
½ teaspoon coconut extract
-
¼ teaspoon fine sea salt
*Use full-fat canned coconut cream, chilled, and scoop the thick top layer (not cream of coconut).
For Serving
-
Whipped cream (dairy or coconut)
-
Extra toasted coconut
-
Grated dark chocolate (optional)
Step-by-Step Instructions
Step-by-Step Instructions
1. Prep & Toast
Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch metal pie dish.
Spread shredded coconut on a rimmed baking sheet and toast for 5–7 minutes, stirring once, until golden and fragrant. Cool completely, then sprinkle evenly over the bottom of the crust.
2. Make the Filling
In a large bowl, whisk together the sugar, melted butter, milk, eggs, coconut cream, rum, vanilla, coconut extract, and salt until smooth and silky, about 1–2 minutes. Avoid whipping air into the mixture.
3. Pour & Bake
Slowly pour the filling over the coconut-lined crust, gently tilting the dish to distribute evenly.
Bake for 30–35 minutes, rotating halfway through, until the edges are set and the center still jiggles slightly when shaken. The top should be lightly golden.
Do not overbake—the custard will continue to set as it cools.
4. Cool & Serve
Cool on a wire rack for at least 1 hour before slicing. Serve slightly warm or at room temperature, topped with whipped cream and extra toasted coconut.
Tips for Perfect Results
-
Always toast the coconut for deeper, nuttier flavor
-
Use room-temperature eggs and milk to ensure a smooth custard
-
Watch the wobble: the center should jiggle gently, not slosh
Optional rum caramel drizzle: Warm ¼ cup caramel sauce with 1 tablespoon rum, cool slightly, and drizzle over slices just before serving.
Serving Suggestions
-
With mango sorbet and a pinch of lime zest
-
As a brunch dessert with strong coffee
-
Paired with a rum old-fashioned or coconut water
- Next
