Step-by-Step Instructions
1. Prep & Toast
Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch metal pie dish.
Spread shredded coconut on a rimmed baking sheet and toast for 5–7 minutes, stirring once, until golden and fragrant. Cool completely, then sprinkle evenly over the bottom of the crust.
2. Make the Filling
In a large bowl, whisk together the sugar, melted butter, milk, eggs, coconut cream, rum, vanilla, coconut extract, and salt until smooth and silky, about 1–2 minutes. Avoid whipping air into the mixture.
3. Pour & Bake
Slowly pour the filling over the coconut-lined crust, gently tilting the dish to distribute evenly.
Bake for 30–35 minutes, rotating halfway through, until the edges are set and the center still jiggles slightly when shaken. The top should be lightly golden.
Do not overbake—the custard will continue to set as it cools.
4. Cool & Serve
Cool on a wire rack for at least 1 hour before slicing. Serve slightly warm or at room temperature, topped with whipped cream and extra toasted coconut.
Tips for Perfect Results
Always toast the coconut for deeper, nuttier flavor
Use room-temperature eggs and milk to ensure a smooth custard
Watch the wobble: the center should jiggle gently, not slosh
Optional rum caramel drizzle: Warm ¼ cup caramel sauce with 1 tablespoon rum, cool slightly, and drizzle over slices just before serving.
Serving Suggestions
With mango sorbet and a pinch of lime zest
As a brunch dessert with strong coffee
Paired with a rum old-fashioned or coconut water
Gifted in a pie carrier with a sprig of fresh mint
Storage & Make-Ahead Tips
Store covered at room temperature for up to 2 days, or refrigerate up to 4 days
Freeze unbaked (well-wrapped) up to 1 month; thaw overnight and bake as directed
Do not freeze after baking—custard pies weep when thawed
FAQs
Can I use light rum?
Yes, but flavor will be milder. Add 1 tablespoon molasses for depth.
No coconut cream available?
Substitute ¼ cup heavy cream plus 1 tablespoon coconut milk powder.
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