Coconut Rum Pie Recipe

Introduction

Coconut Rum Pie is a rich, creamy dessert with tropical flavors of coconut and a gentle kick of rum. Made with a smooth coconut custard filling and a crisp crust, this pie is perfect for holidays, summer gatherings, or whenever you want an indulgent island-style treat.

Ingredients

For the Crust

• 1½ cups graham cracker crumbs (or digestive biscuits)
• 6 tbsp melted butter
• 2 tbsp sugar

For the Filling

• 1 cup canned coconut milk (full fat)
• 1 cup heavy cream
• ¾ cup sugar
• 3 large eggs
• ¼ cup cornstarch
• ¼ cup white or dark rum
• 1 tsp vanilla extract
• 1 cup shredded sweetened coconut
• ¼ tsp salt

For Topping (Optional)

• Whipped cream
• Toasted coconut flakes
• Lime or lemon zest

Instructions

1. Prepare the crust
   Preheat oven to 180°C (350°F). Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch pie dish. Bake for 8–10 minutes. Let cool.
2. Make the filling
   In a bowl, whisk eggs, sugar, cornstarch, and salt until smooth. Add coconut milk, cream, rum, and vanilla. Mix well.
3. Add coconut
   Stir shredded coconut into the filling mixture.
4. Bake the pie
   Pour filling into the cooled crust. Bake for 40–45 minutes, until the center is just set and slightly jiggly.
5. Cool & chill
   Let pie cool at room temperature, then refrigerate for at least 4 hours (or overnight) to fully set.
6. Garnish & serve
   Top with whipped cream and toasted coconut before serving.

Tips

• Use full-fat coconut milk for best flavor and texture
• Dark rum gives a deeper flavor; white rum keeps it lighter
• If you prefer no alcohol, replace rum with coconut extract
• Toast coconut flakes in a dry pan for extra aroma
• Chill well before slicing for clean cuts

FAQs

1. Does the alcohol bake off?
Most of it does, leaving behind the rum flavor.

2. Can I make this pie alcohol-free?
Yes, substitute rum with coconut extract or vanilla.

3. Can I use a pastry crust instead?
Absolutely, blind-bake it before adding the filling.

4. How long does coconut rum pie last?
Up to 3–4 days refrigerated in an airtight container.

5. Can I freeze coconut rum pie?
Yes, freeze without toppings for up to 1 month.

6. Is this pie very sweet?
It’s moderately sweet, but you can reduce sugar by 2–3 tablespoons if desired.