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Easy Coconut Rum Pie

A creamy coconut pie infused with rum, perfect for any occasion, and easy to make for a cozy dessert experience.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Island
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pie
  • 1 pie crust 1 pre-made pie crust Ready to save you time, but homemade is always a delight!
  • 14 oz 1 can coconut cream Provides a rich and creamy base for the filling.
  • 1/2 cup sweetened condensed milk Adds the perfect balance of sweetness.
  • 1/4 cup dark rum Infuses the dish with a warm and festive flavor.
  • 2 large eggs Helps set the filling as it bakes.
  • 1 cup shredded coconut Toasted or plain, it gives an added texture and flavor.
  • 1 teaspoon vanilla extract Enhances the overall flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the coconut cream, sweetened condensed milk, dark rum, and eggs until combined.
  3. Fold in the shredded coconut and vanilla extract.
  4. Pour the filling into the pre-made pie crust, spreading it evenly with a spatula.
  5. Bake for 40–45 minutes, or until the filling is set and the top is slightly golden.
  6. Allow the pie to cool for at least 30 minutes before slicing.

Notes

Serving Suggestions: Pair with vanilla ice cream or whipped cream. Storage: Cover leftovers and store in the fridge for up to three days, or freeze for up to a month.