Coconut Rum Pie is a sublime tropical escape in dessert form, a pie that masterfully balances rich, creamy custard with the heady, aromatic notes of rum and toasted coconut. This recipe elevates the classic custard pie into an extraordinary treat, where a single layer of sweetened shredded coconut resting at the bottom of the crust becomes delicately toasted during baking, creating a fragrant, chewy foundation. The filling is a luscious emulsion of eggs, coconut cream, sugar, and butter, elevated with a generous pour of dark or spiced rum and a hint of coconut extract. As it bakes, this mixture transforms into a perfectly set, velvety custard that is firm yet yielding, sweet but nuanced, with the rum’s warmth weaving through every bite without overwhelming the delicate coconut essence.
The brilliance of this pie lies in its elegant simplicity and the sophisticated flavor profile it achieves with minimal effort. It requires no pre-cooking of the filling; a simple whisk-and-pour technique allows the ingredients to harmonize in the oven. The rum doesn’t just add flavor—it cuts the inherent sweetness and adds a complex, adult depth that distinguishes this pie from ordinary coconut confections. The final result, especially when garnished with a dollop of freshly whipped cream and a sprinkle of toasted coconut, is a stunning centerpiece dessert that feels both indulgent and refined. It’s the perfect finale for a summer gathering or a cozy holiday meal, offering a taste of the islands with every silky, fragrant slice.
Why You’ll Love This Recipe:
- Incredibly Creamy & Rich Texture: The custard filling sets to a smooth, velvety consistency that melts in your mouth.
- Sophisticated Tropical Flavor: The perfect harmony of sweet coconut and warm, aromatic rum creates a uniquely adult and delicious dessert.
- Surprisingly Simple to Make: A straightforward, no-cook filling comes together in minutes with just a whisk and a bowl.
- Elegant & Impressive Presentation: This pie looks as beautiful as it tastes, making it perfect for special occasions and entertaining.
- Make-Ahead Perfection: Can be baked a day in advance, allowing the flavors to meld and making it a stress-free choice for hosts.
Ingredients:
For the Filling:
1 unbaked 9-inch deep-dish pie crust (homemade or refrigerated)
3/4 cup (about 60g) sweetened shredded coconut
3/4 cup (150g) granulated sugar
1/2 cup (1 stick / 113g) unsalted butter, melted and slightly cooled
1/2 cup (120ml) whole milk
3 large eggs, at room temperature
1/4 cup (60ml) coconut cream (not cream of coconut)*
1/4 cup (60ml) dark rum or spiced rum (like Captain Morgan)
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract (optional but recommended)
1/4 teaspoon fine sea salt
For Serving (Optional):
Sweetened whipped cream
Toasted coconut flakes
Instructions:
Step 1: Preheat and Prepare Crust
Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a standard 9-inch pie plate, crimping the edges as desired. Place the pie plate on a rimmed baking sheet (this makes handling easier and catches any potential drips).
Step 2: Add the Coconut Layer
Sprinkle the 3/4 cup of shredded coconut evenly over the bottom of the pie crust, creating a thin, uniform layer.
Step 3: Make the Custard Filling
In a large mixing bowl, whisk together the granulated sugar and melted butter until combined. Whisk in the milk, followed by the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the coconut cream, rum, vanilla extract, coconut extract, and salt. Whisk vigorously until the mixture is completely smooth, homogenous, and slightly frothy.
Step 4: Assemble and Bake
Slowly and carefully pour the custard filling over the coconut layer in the pie crust. The coconut will float up slightly, which is fine.
Step 5: Bake to Perfection
Place the baking sheet with the pie in the preheated oven. Bake for 40-50 minutes. The pie is done when the edges are puffed and set, the center jiggles only slightly like Jell-O when gently shaken, and the top is a uniform light golden brown. A toothpick inserted about 2 inches from the edge should come out clean.
Step 6: Cool Completely
Remove the pie from the oven and transfer it (on the baking sheet) to a wire cooling rack. Let it cool completely at room temperature for at least 3 hours. The filling will finish setting as it cools. For best results, refrigerate for 1-2 hours before slicing.
Step 7: Garnish and Serve
If desired, garnish slices with a dollop of whipped cream and a sprinkle of toasted coconut. Use a sharp, thin-bladed knife dipped in hot water for clean slices.
Tips:
- Coconut Cream vs. Cream of Coconut: Ensure you use coconut cream, which is unsweetened and very thick, often found in a can. Do not use “Cream of Coconut,” which is sweetened and used for cocktails like piña coladas.
- Room Temperature Ingredients: Using room-temperature eggs and milk helps them incorporate smoothly into the melted butter, preventing the butter from solidifying into small lumps.
- Don’t Overbake: The center should still have a slight jiggle when you remove it from the oven; it will set fully as it cools. Overbaking will cause cracking and a rubbery texture.
- Toasting Coconut for Garnish: Spread sweetened shredded coconut on a baking sheet and toast at 350°F for 5-8 minutes, stirring once, until golden brown. Watch closely as it burns easily.
- Rum Note: The alcohol cooks off, leaving only the flavor. For a non-alcoholic version, substitute an additional 1/4 cup of coconut cream and 1/2 teaspoon of rum extract.
Storage Options:
- Refrigerator: Cover the cooled pie tightly with plastic wrap or store in an airtight container. It will keep in the refrigerator for up to 4 days.
- Freezing: This pie freezes well. Wrap the completely cooled pie tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make-Ahead: This is an ideal make-ahead dessert. Bake and cool completely the day before you need it. Store covered in the refrigerator until ready to serve.
Coconut Rum Pie is a decadent, flavor-packed dessert that delivers a taste of paradise with an elegant twist. It’s surprisingly simple to create yet impressively complex in flavor, making it a guaranteed showstopper for any table.
