Easy Coconut Rum Pie
A delightful blend of creamy coconut and a hint of rum in a simple pie that will transport you to a tropical escape.
Ingredients
For the crust
- 1 package Graham cracker crust Use store-bought or homemade.
For the filling
- 1 can Sweetened condensed milk Provides sweetness and creamy texture.
- 1 cup Coconut cream Use full-fat for richest flavor.
- 3 large Eggs Essential for binding.
- 1/2 cup Rum Good quality rum is best. Use coconut extract for non-alcoholic option.
- 1 cup Shredded coconut Freshly shredded or sweetened preferred.
- 1 tablespoon Lime juice Adds brightness to the flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press mixture into a pie dish to form crust.
- In a mixing bowl, whisk together sweetened condensed milk, coconut cream, and eggs until smooth.
- Stir in rum, shredded coconut, and lime juice.
Baking
- Pour mixture into the prepared crust and smooth the top.
- Bake for 25 minutes, until set and lightly golden.
Serving
- Let the pie cool before refrigerating for at least two hours.
- Serve chilled, topped with whipped cream or toasted coconut.
Notes
Feel free to add chopped pineapple for a fruitier twist or use healthier substitutions for the sweetened condensed milk. Experiment with different types of rum for varied flavors.