Easy Coconut Rum Pie
A delightful dessert that combines the rich flavors of coconut and rum, perfect for family gatherings and celebrations.
Ingredients
Main Ingredients
- 1 pre-baked pie crust 1 pre-baked pie crust Use store-bought for simplicity or homemade.
- 1 can (13.5 oz) 1 can (13.5 oz) coconut milk Adds a creamy texture.
- 1 cup 1 cup shredded coconut Use sweetened or unsweetened based on preference.
- 3/4 cup 3/4 cup sugar Substitute with coconut sugar if desired.
- 3 large 3 large eggs Bind the mixture and contribute to the custard texture.
- 1/4 cup 1/4 cup dark rum Try spiced rum for more flavor.
- 1 teaspoon 1 teaspoon vanilla extract Enhances sweetness and depth.
- as desired Optional toppings: whipped cream and extra toasted coconut For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the coconut milk, sugar, eggs, dark rum, and vanilla extract until smooth.
- Stir in the shredded coconut until evenly distributed.
- Pour the mixture into your pre-baked pie crust and spread evenly.
- Bake for about 45 minutes or until the center is set and slightly jiggly.
- Remove the pie from the oven and let it cool to room temperature before serving.
Notes
Can be made ahead of time and stored in the refrigerator for up to 3 days. Leftovers can be reheated or enjoyed cold. For freezing, wrap tightly and freeze for up to 2 months.