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A rich, custard-style coconut pie infused with dark rum and toasted coconut, baked in a buttery crust for a simple yet indulgent tropical dessert.

Easy Coconut Rum Pie

A rich, custard-style coconut pie infused with dark rum and toasted coconut, baked in a buttery crust for a simple yet indulgent tropical dessert.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch unbaked pie crust
  • ¾ cup sweetened shredded coconut toasted
  • ¾ cup granulated sugar
  • ½ cup melted butter
  • ½ cup whole milk
  • 3 large eggs
  • ¼ cup coconut cream
  • ¼ cup dark or spiced rum
  • 1 tsp vanilla extract
  • ½ tsp coconut extract
  • ¼ tsp salt

Equipment

  • 9-inch pie dish
  • mixing bowl
  • whisk
  • Baking sheet

Method
 

  1. Preheat oven to 350°F and toast coconut until golden.
  2. Sprinkle coconut over pie crust.
  3. Whisk remaining ingredients until smooth.
  4. Pour filling into crust and bake 30–35 minutes.
  5. Cool at least 1 hour before serving.

Notes

Coconut cream is the thick layer from canned coconut milk
Do not overbake; center should jiggle slightly
Alcohol flavor mellows during baking
Best served the same day or next day