Easy Coconut Rum Pie

Ingredients

Serves 8

1 (9-inch) unbaked pie crust (homemade, store-bought, or GF—Pillsbury or Wholly Wholesome)

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 (not cream of coconut—use full-fat canned, chilled; scoop thick top layer)

¼ cup (60 ml) dark or spiced rum (Myers’s or Captain Morgan—avoid “flavored” rums)

1 tsp pure vanilla extract

½ tsp coconut extract (LorAnn—intensifies flavor without artificial taste)

¼ tsp fine sea salt

For Serving

Whipped cream (coconut or dairy)

Extra toasted coconut

Grated dark chocolate (optional)

Step-by-Step Instructions

1. Prep & Toast

Preheat oven to 350°F (175°C). Place crust in 9-inch metal pie dish (glass runs cooler—adjust time if using).

Toast coconut: Spread on a rimmed sheet; bake 5–7 minutes at 350°F—until golden and fragrant. Cool completely.

Sprinkle cooled coconut evenly over crust bottom.

2. Make the Filling

In a large bowl, whisk sugar, melted butter, milk, eggs, coconut cream, rum, vanilla, coconut extract, and salt until silky-smooth (1–2 min). No streaks, no foam.

3. Pour & Bake

Slowly pour filling over coconut—tilt dish to distribute evenly.

Bake 30–35 minutes—until edges are set, center jiggles slightly (like Jell-O), and top is light golden. Do not overbake—custard firms as it cools.

Rotate pie halfway.

4. Cool & Serve

Cool on a wire rack at least 1 hour (custard sets fully). Cutting too soon = runny pie.

Serve slightly warm or room temp. Top with whipped cream and extra toasted coconut.

Tips for Perfect Gravy

✅ Toast the coconut—raw coconut tastes flat; toasted adds depth.

✅ Room-temp eggs/milk—prevents curdling and ensures smooth texture.

✅ Don’t overbake—center should wobble gently when shaken.

(Note: This pie is the dessert—but for a rum caramel drizzle, warm ¼ cup caramel + 1 Tbsp rum; cool slightly, then zigzag over slices.)

Serving Suggestions

With mango sorbet and lime zest

As a brunch sweet with strong coffee

Paired with a rum old-fashioned or coconut water

Gift in a pie carrier with a sprig of mint

Storage & Make-Ahead Tips

Keep covered at room temp 2 days, or refrigerated 4 days.

Freeze unbaked (in crust, covered) up to 1 month—thaw overnight, bake as directed.

Do not freeze baked—custard weeps.

Frequently Asked Questions

Can I use light rum?

Yes—but flavor will be milder. Add 1 Tbsp molasses for depth.

No coconut cream?

Sub ¼ cup heavy cream + 1 Tbsp coconut milk powder.

Make it non-alcoholic?

Replace rum with 2 Tbsp pineapple juice + 2 Tbsp water + ½ tsp rum extract.

Allergy Information

Contains: Dairy, eggs, wheat (unless GF crust).

Nut-free, soy-free (check crust label), fish/shellfish-free.

Gluten-free option: Use certified GF crust.

Nutrition Facts

(Per slice, 1 of 8)

Calories: 420 | Protein: 5g | Fat: 24g (sat 16g) | Carbs: 45g | Fiber: 1g | Sugar: 32g | Sodium: 280mg

There’s quiet magic in simplicity—especially when it tastes like this. As you lift your fork and break through the crisp crust into the creamy, rum-kissed filling, you’ll taste more than dessert.

You’ll taste escape: of ocean breezes, of palm trees swaying, of slow afternoons where time stretches like warm caramel.

So bake it generously. Serve it warmly. And savor the kind of joy that doesn’t need grandeur—

just coconut, rum, and a whole lot of island soul.