Easy Coconut Rum Pie

A slice of tropical escape in every creamy bite

Close your eyes and imagine warm ocean air, the scent of toasted coconut, and the gentle hum of a summer evening that refuses to rush. That’s exactly what this Easy Coconut Rum Pie tastes like. It’s rich without being heavy, indulgent without being fussy, and effortlessly impressive in that “how was this so easy?” kind of way.

The filling bakes into a silky, custard-like dream, infused with coconut cream and dark rum that adds warmth and depth—not alcohol bite. Toasted coconut settles into the bottom of the pie, creating layers of flavor and texture, while the buttery crust crisps up beautifully. This is the kind of dessert that disappears quietly at gatherings… then suddenly everyone is asking for the recipe.

Why You’ll Love This Recipe

One bowl, 10 minutes of prep
No mixer, no water bath, no stress
Creamy, custard-style filling that sets perfectly
Toasted coconut adds deep, nutty flavor
Rum cooks off, leaving aroma—not heat
Perfect for holidays, summer parties, or date nights
Easy to make gluten-free with a GF crust

Ingredients

For the Pie

1 (9-inch) unbaked pie crust (regular or gluten-free)
¾ cup sweetened shredded coconut, toasted
¾ cup granulated sugar
½ cup unsalted butter, melted and slightly cooled
½ cup whole milk, room temperature
3 large eggs, room temperature
¼ cup coconut cream (thick portion from full-fat canned coconut milk)
¼ cup dark or spiced rum
1 teaspoon vanilla extract
½ teaspoon coconut extract
¼ teaspoon fine sea salt

For Serving (Optional)

Whipped cream (dairy or coconut)
Extra toasted coconut
Grated dark chocolate

Equipment Needed

9-inch pie dish (metal preferred)
Rimmed baking sheet (for toasting coconut)
Large mixing bowl
Whisk
Measuring cups and spoons
Wire cooling rack

Step-by-Step Instructions

1. Prep & Toast

Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish.

Spread shredded coconut on a baking sheet and toast for 5–7 minutes, stirring once, until golden and fragrant. Cool completely, then sprinkle evenly over the bottom of the pie crust.

2. Make the Filling

In a large bowl, whisk together sugar, melted butter, milk, eggs, coconut cream, rum, vanilla, coconut extract, and salt until completely smooth. The mixture should be silky, not foamy.

3. Pour & Bake

Slowly pour the filling over the coconut-lined crust. Gently tilt the dish to distribute evenly.

Bake for 30–35 minutes, rotating halfway, until edges are set and the center jiggles slightly when shaken.

4. Cool & Set

Cool on a wire rack for at least 1 hour before slicing. The custard will continue to firm as it cools.

Serve slightly warm or at room temperature with whipped cream and extra toasted coconut.

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