Description:
This Easy Coconut Rum Pie is a tropical, creamy dessert that brings vacation vibes straight to your table. With a rich coconut filling, a hint of smooth rum, and a buttery crust, every bite is luscious, fragrant, and perfectly balanced. It’s an effortless yet elegant dessert—ideal for family gatherings, dinner parties, or whenever you crave a taste of the islands.
Ingredients:
1 prepared graham cracker or vanilla cookie crust
1 cup sweetened shredded coconut
1 cup coconut milk (full-fat for best results)
½ cup heavy cream
½ cup granulated sugar
3 large eggs
¼ cup dark or white rum (adjust to taste)
2 tablespoons cornstarch
1 teaspoon vanilla extract
¼ teaspoon salt
Whipped cream and toasted coconut flakes (for garnish)
Instructions:
Preheat the oven to 350°F (175°C). Place the pie crust on a baking sheet and set aside.
In a large bowl, whisk together the eggs, sugar, cornstarch, and salt until smooth.
Add the coconut milk, heavy cream, rum, and vanilla extract. Mix well until fully combined.
Gently fold in the shredded coconut.
Pour the filling into the prepared crust, smoothing the top evenly.
Bake for 40–45 minutes, or until the center is set and the top is lightly golden.
Remove from the oven and allow the pie to cool completely, then refrigerate for at least 2 hours to firm up.
Before serving, garnish with whipped cream and toasted coconut flakes if desired.
Serving Tip:
Serve chilled for the best texture and flavor. This pie pairs beautifully with a cup of coffee or a light tropical drink.
Enjoy your creamy, dreamy Easy Coconut Rum Pie!