Easy Coconut Rum Pie

Ah, Coconut Rum Pie—creamy, tropical, and boozy (but not overpowering) 🥥🥧🥃. Perfect for summer gatherings or a decadent dessert night. Here’s a simple, easy-to-make version:

Easy Coconut Rum Pie

Servings: 8
Time: ~30 minutes (plus chilling)

Ingredients

Crust

• 1 pre-made graham cracker crust (9-inch)

• Optional: 1 tbsp melted butter (for extra richness)

Filling

• 1 cup sweetened shredded coconut

• 1 cup whole milk or half-and-half

• ½ cup granulated sugar

• 3 large eggs

• 3 tbsp all-purpose flour or cornstarch

• ¼ cup coconut rum

• 1 tsp vanilla extract

Topping

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 2 tsp shredded coconut, toasted (for garnish)

Instructions

1. Preheat oven

   • 350°F (175°C).

2. Toast coconut (optional but flavorful)

   • Spread shredded coconut on a baking sheet. Bake 5–7 minutes until golden. Set aside.

3. Prepare filling

   • In a medium saucepan, whisk milk, sugar, eggs, and flour/cornstarch until smooth.

   • Cook over medium heat, stirring constantly, until thickened (~5–7 minutes).

   • Remove from heat and stir in coconut rum, vanilla, and toasted coconut.

4. Fill crust & bake

   • Pour mixture into graham cracker crust.

   • Bake 15–20 minutes until filling is set (slight jiggle in center is okay).

   • Cool to room temperature, then refrigerate at least 2 hours.

5. Make whipped topping

   • Beat heavy cream with powdered sugar until soft peaks form.

   • Spread over chilled pie and sprinkle with extra toasted coconut.

Pro Tips

• Non-alcohol version: Replace rum with coconut extract.

• Extra coconut flavor: Mix ¼ cup coconut cream into filling.

• Make ahead: Pie can be made a day in advance; flavors meld beautifully overnight.

• Presentation: Use toasted coconut curls or chocolate drizzle for a bakery-style finish.

If you want, I can also give a no-bake version that’s just as creamy and coconutty but takes under 15 minutes to assemble—perfect for quick desserts.