Easy Coconut Rum Pie
A deliciously creamy pie combining sweet coconut and rum, perfect for gatherings and cozy evenings.
Ingredients
Crust
- 1 crust pre-made pie crust Graham cracker crust or traditional pastry crust
Filling
- 1 cup sweetened shredded coconut Brings the essential coconut flavor
- 14 oz can sweetened condensed milk Adds richness and sweetness
- 1/2 cup coconut milk Keeps the filling creamy
- 1/4 cup dark rum Adds depth and warmth
- 3 large eggs Helps set the filling
- 1 teaspoon vanilla extract Balances the sweetness
- 1 pinch salt Enhances flavors
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, coconut milk, dark rum, eggs, vanilla extract, and a pinch of salt. Whisk until smooth and well-blended.
- Pour the coconut mixture into the pie crust, evenly distributing it.
Baking
- Bake for about 30 minutes, until the filling is set and slightly golden on top.
- Allow the pie to cool for at least 10 minutes before slicing. Serve warm or chilled.
Notes
Store leftovers in the refrigerator for up to 4 days. Can be frozen for up to 2 months. Use room temperature ingredients for optimal mixing.