Easy Coconut Rum Pie
A delightful dessert combining rich coconut flavors with a hint of rum, all in a buttery pie crust, easy enough for novice bakers and impressive enough for special occasions.
Ingrédients
For the Pie
- 1 pie crust 1 unbaked 9-inch pie crust Ensure it’s kept chilled until ready to fill.
- ¾ cup ¾ cup sweetened shredded coconut
- ¾ cup ¾ cup granulated sugar Can be substituted with sugar alternatives.
- ½ cup ½ cup melted butter Use dairy-free butter for a dairy-free version.
- ½ cup ½ cup whole milk Substitute with almond milk for dairy-free.
- 3 large 3 large eggs For vegan, use flaxseed meal substitute.
- ¼ cup ¼ cup coconut cream
- ¼ cup ¼ cup dark or spiced rum Or replace with additional coconut extract for a non-alcoholic version.
- 1 teaspoon 1 teaspoon vanilla extract
- ½ teaspoon ½ teaspoon coconut extract
- ¼ teaspoon ¼ teaspoon salt
Instructions
Preparation
- Gather all ingredients and ensure the butter is melted and the eggs are at room temperature. Preheat the oven to 350°F (175°C).
Assembly
- Place the unbaked pie crust in a 9-inch pie dish, keeping it chilled until filling.
- Sprinkle the shredded coconut evenly over the bottom of the pie crust.
- In a mixing bowl, whisk together sugar, melted butter, whole milk, eggs, coconut cream, rum, vanilla extract, coconut extract, and salt until smooth.
- Pour the filling mixture gently over the coconut layer in the crust.
Baking
- Bake the pie for 30–35 minutes, watching for a lightly golden top and a slight jiggle in the center.
- Remove from oven and let cool for at least 30 minutes.
Serving
- Serve as is or top with whipped cream and toasted coconut. Enjoy each slice!
Notes
To avoid common mistakes, don’t overmix the filling, skip cooling time, or forget to preheat the oven.