Close your eyes and take a bite: a buttery, crisp crust gives way to a velvety, custard-like filling—rich with toasted coconut, deep caramel notes from dark rum, and the lush sweetness of coconut cream. This isn’t just dessert—it’s a vacation on a plate, inspired by Caribbean beach shacks and Southern patios alike. With just 10 minutes of prep and one bowl, it delivers bakery-level decadence: no fancy techniques, no water baths, just pure, unapologetic indulgence. Best served slightly warm, with a cloud of whipped cream and a whisper of toasted coconut on top.Why You’ll Love This RecipeIt’s the ultimate crowd-pleaser: deeply flavorful yet balanced (the rum cooks off, leaving aroma, not heat), luxuriously smooth, and always the first to vanish at potlucks. The secret? Coconut cream + shredded coconut—double the coconut, double the depth—while the rum adds warmth without overpowering. Gluten-free? Use a GF crust—it’s that adaptable.Perfect for:Summer gatherings, holiday desserts, date nights, or anytime you need a little tropical magic.IngredientsServes 81 (9-inch) unbaked pie crust (homemade, store-bought, or GF—Pillsbury or Wholly Wholesome)¾ cup (60 g) sweetened shredded coconut, toasted¾ cup (150 g) granulated sugar½ cup (113 g) unsalted butter, melted and slightly cooled½ cup (120 ml) whole milk, room temperature3 large eggs, room temperature¼ 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 extract½ tsp coconut extract (LorAnn—intensifies flavor without artificial taste)¼ tsp fine sea saltFor ServingWhipped cream (coconut or dairy)Extra toasted coconutGrated dark chocolate (optional)Step-by-Step Instructions1. Prep & ToastPreheat 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 FillingIn 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 & BakeSlowly 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 & ServeCool 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 SuggestionsWith mango sorbet and lime zestAs a brunch sweet with strong coffeePaired with a rum old-fashioned or coconut waterGift in a pie carrier with a sprig of mintStorage & Make-Ahead TipsKeep 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 QuestionsCan 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 InformationContains: 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: 280mgThere’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.
Easy Coconut Rum Pie
