Irresistible Easy Coconut Rum Pie for Tropical Dessert Bliss

This Easy Coconut Rum Pie is a creamy, indulgent dessert that brings tropical bliss in every bite.

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Prep Time 15

Cook Time 35

Cooling Time 30

Total Time 1 20

Servings: 8 slices

Course: Desserts

Cuisine: Tropical

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pie Crust

1 9-inch Unbaked Pie Crust Use store-bought for convenience or make your own.

For the Filling

1 cup Sweetened Shredded Coconut Underscores the coconut flavor.
3/4 cup Granulated Sugar Balances flavor.
1/2 cup Melted Butter Provides richness.
2 cups Whole Milk Can substitute with coconut milk.
3 large Large Eggs Essential for structure.
1 cup Coconut Cream Enhanced coconut flavor.
1/4 cup Dark or Spiced Rum Infuses warmth.
1 teaspoon Vanilla Extract Enhances overall flavor.
1 teaspoon Coconut Extract Intensifies coconut flavor.
1/4 teaspoon Salt Balances sweetness.

Equipment

9-inch pie dish
Mixing Bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Press the unbaked pie crust into a pie dish.
Sprinkle shredded coconut evenly across the bottom of the crust.
In a bowl, whisk together sugar and melted butter. Gradually add milk, eggs, coconut cream, rum, vanilla extract, coconut extract, and salt until smooth.
Pour the filling mixture over the coconut layer in the crust, ensuring even coverage.
Bake for 30–35 minutes until the top is golden and the center is set.
Cool for at least 30 minutes on a wire rack before slicing.
Chill in the refrigerator for a few hours or overnight before serving. Enjoy with whipped cream or toasted coconut.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 14gCholesterol: 110mgSodium: 220mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Store leftovers covered in the refrigerator for up to 5 days. Can be frozen for up to 2 months.

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