Easy Coconut Rum Pie

A delightful dessert that combines the smoothness of coconut with a touch of rum, perfect for family gatherings and festive meals.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine American, Tropical

Servings 8 servings

Calories 350 kcal

Ingredients

For the crust

1 ready-made pie crust Graham Cracker Crust A buttery foundation; gluten-free option available.

For the filling

1 can Canned Coconut Milk Full fat for the best flavor; can use almond milk as a lighter option.
1 can Sweetened Condensed Milk Adds sweetness; can substitute with evaporated milk.
1/4 cup Light Rum Use coconut extract for a non-alcoholic version.
1 cup Coconut Flakes Unsweetened and toasted for crunch; optional.
2 large Eggs Can use a flax egg for a vegan alternative.
1 teaspoon Vanilla Extract Enhances flavors; optional flavored extracts can be used.

Instructions

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the canned coconut milk, sweetened condensed milk, eggs, light rum, and vanilla extract. Whisk until smooth and creamy.
Gently fold in the coconut flakes.
Pour the filling into the graham cracker crust, spreading it evenly.

Baking

Bake in the preheated oven for 40-45 minutes or until the edges begin to set and the center is slightly jiggly.
Remove the pie from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.

Notes

Consider adding tropical fruits like bananas or pineapples on top before serving, or drizzle with melted dark chocolate. For healthier options, use a whole grain crust or reduce sweetened condensed milk.

Keyword Coconut Rum Pie, Comfort Food, Easy Dessert, Family recipe, Festive Treat