Best 4 Coconut Rum Pie Recipes

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Coconut rum pie is a delectable dessert that combines the tropical flavors of coconut and rum. It features a creamy filling made from coconut milk, cream cheese, sugar, eggs, and vanilla extract, all infused with the warm, aromatic flavor of rum. The filling rests on a sweet and flaky pie crust, often made from a combination of graham cracker crumbs and butter. Topped with whipped cream or meringue, coconut rum pie is a decadent treat that is perfect for any special occasion, bringing a taste of the Caribbean to your table.

Let's cook with our recipes!

COCONUT RUM PIE



Coconut Rum Pie image

This is one of our favorite Summer desserts. It's refreshing and the rum gives it a bit of a kick. Tastes a bit like a frozen pina colada.

Provided by Sandy in Oklahoma

Categories     Pie

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup packed sweetened flaked coconut, toasted
1 cup graham cracker crumbs
3 tablespoons butter, melted
1 large egg white
1 (15 ounce) can cream of coconut (such as Coco Lopez)
6 large egg yolks
2 tablespoons fresh lemon juice
2 cups chilled whipping cream
1/2 teaspoon coconut extract
3 tablespoons dark rum
1 cup sweetened flaked coconut, toasted
1 tablespoon sweetened flaked coconut, toasted
1 (16 ounce) can pineapple rings, drained
1/4 cup apricot preserves, stirred to soften

Steps:

  • For crust: Preheat oven to 350 degrees. Blend first 4 ingredients in processor until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes. Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
  • For filling: Whisk 1 cup cream of coconut, egg yolks and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160 degrees, about 3 minutes. Remove bowl from over water. Stir in rum. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
  • Combine whipping cream, extract and remaining cream of coconut in another large bowl. Beat until soft peaks form. Fold cream mixture and 1 cup toasted coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours.
  • Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.).
  • Run small knife around sides of pan. Arrange pineapple on top of pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.

COCONUT-RUM PIE WITH PINEAPPLE



Coconut-Rum Pie with Pineapple image

Categories     Rum     Dairy     Egg     Fruit     Dessert     Apricot     Coconut     Pineapple     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 Servings

Number Of Ingredients 15

Crust
1 cup (packed) sweetened flaked coconut, toasted
1 cup graham cracker crumbs
3 tablespoons butter, melted
1 large egg white
Filling
1 15-ounce can cream of coconut (such as Coco López)
6 large egg yolks
2 tablespoons fresh lemon juice
2 cups chilled whipping cream
1/2 teaspoon imitation coconut extract
3 tablespoons dark rum
1 cup plus 1 tablespoon sweetened flaked coconut, toasted
1 pineapple, peeled, halved lengthwise, cored, thinly sliced crosswise
1/4 cup apricot preserves, stirred to loosen

Steps:

  • For crust:
  • Preheat oven to 350°F. Blend first 4 ingredients in processor until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes.
  • Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
  • For filling:
  • Whisk 1 cup cream of coconut, egg yolks and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
  • Combine whipping cream, extract and remaining cream of coconut in another large bowl. Beat until soft peaks form. Fold cream mixture and 1 cup toasted coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours.
  • Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
  • Run small knife around sides of pan. Arrange pineapple atop pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.

MALIBU RUM COCONUT CREAM CHOCOLATE PIE



Malibu Rum Coconut Cream Chocolate Pie image

Even people who say they don't like coconut love this pie. The rum takes the pie to a whole new level.

Provided by Member 610488

Categories     Pie

Time 1h

Yield 1 9 inch pie

Number Of Ingredients 15

30 chocolate cookies (Nabisco Famous Chocolate Wafers) or 10 chocolate graham crackers (Honey maid recommended)
5 tablespoons unsalted butter, melted
1 1/2 cups whole milk
1/2 cup heavy cream
1 vanilla bean, split in half lengthwise
6 large egg yolks
1/2 cup granulated sugar
1/8 teaspoon kosher salt
2 tablespoons cornstarch
2 cups sweetened flaked coconut, toasted divided
4 tablespoons unsalted butter
2 tablespoons coconut rum (Malibu Rum)
1 1/2 cups cold heavy cream
1 teaspoon pure vanilla extract
1/4 cup confectioners' sugar

Steps:

  • Heat the oven to 350°F and place a rack in the middle of the oven.
  • Place the chocolate wafers in the bowl of a food processor fitted with the metal blade and pulse until ground into evenly sized crumbs or place them in zip-top bag and pulverize them with a rolling pin or meat mallet until finely crushed. You should have about 1 1/2 cups of crumbs.
  • Place the crumbs in a medium mixing bowl. Drizzle in the melted butter and mix with a fork until the crumbs are evenly moistened (if using a food processor, drizzle the butter through the feed tube while pulsing).
  • Transfer the buttered crumbs to a 9-inch pie plate and use your fingertips or the back of a spoon to press the mixture evenly into the pie plate, spreading it up the sides but not over the rim.
  • Bake for 7 to 10 minutes or until the sides of the crust feel firm to the touch. Transfer to a wire rack to cool completely before filling.
  • Place the milk, cream and vanilla bean in a 4-quart saucepan. Heat over medium-high heat, stirring occasionally, until almost about to simmer (Do not let it boil). Remove from the heat and let the vanilla bean steep in the milk for 15 minutes.
  • Place the egg yolks, sugar, salt and cornstarch in a medium mixing bowl and beat with a whisk until well blended (1 minute).
  • Remove the vanilla bean from milk. Use a knife to scrape out as many seeds as possible and add them to the milk. Swirl the pod in the milk to remove any remaining seeds. Discard the pod or save for another use.
  • Add 1 1/2 cups toasted coconut and place the pot over medium-high heat. Bring to a simmer then remove from the heat.
  • Ladle out about 1/2 cup of the hot milk and whisk it into the egg mixture. Slowly pour the egg mixture into the pot of milk, whisking steadily to keep the eggs from curdling.
  • Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly but not furiously. Reduce the heat to low and continue to cook while whisking constantly (make sure to get the sides and edges) until the mixture is very thick (2-3 minutes). Remove from the heat, add the butter and stir until melted then stir in the coconut rum.
  • Let the filling cool to lukewarm (about 15 minutes), then pour into the cooled pie shell. Place a piece of plastic wrap directly on the surface (to keep a skin from forming). Refrigerate the pie for at least 4 hours before serving.
  • Just before serving, make the whipped cream topping. Place the cream and vanilla in the bowl of a stand mixer fitted with the whisk attachment or, if using a whisk or hand-held mixer, put it in a deep mixing bowl.
  • Beat on medium speed until frothy. Sprinkle in the confectioners' sugar and beat on medium-high until stiff peaks form (when the whisk is lifted the cream will form a point that doesn't droop).
  • Mound the whipped cream in the center of the chilled pie. Use the back of a large spoon or an offset metal spatula to spread it out to the edge and give it a few decorative swirls. Sprinkle with remaining toasted coconut and serve.

RUM-COCONUT-KEY LIME PIE



Rum-Coconut-Key Lime Pie image

Number Of Ingredients 9

CRUST
1 cup flaked coconut, toasted
6 tablespoons margarine or butter, melted
12 creme-filled vanilla cookies, finely crushed (about 1 1/2 cups)
FILLING
1 (14-ounce) can sweetened condensed milk (not evaporated)
1 (8-ounce) package cream cheese, softened
1/2 cup Key lime juice or lime juice
1/2 teaspoon rum extract

Steps:

  • 1. Reserve 1 tablespoon toasted coconut for topping. In 9-inch pie pan, combine remaining coconut, margarine and cookie crumbs mix well. Press in bottom and up sides of pan. Refrigerate 30 minutes or until set.2. In large bowl, combine sweetened condensed milk and cream cheese beat until smooth and fluffy. Add lime juice and rum extract mix well. Pour into crust-lined pan. Top with reserved coconut. Refrigerate at least 3 hours or until set. Store in refrigerator.TIP:* To toast coconut, spread on cookie sheet bake at 350°F. for 6 to 8 minutes or until light golden brown, stirring occasionally.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 380 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 12 g 60% * Cholesterol: 40 mg 13% * Sodium: 240 mg 10% * Total Carbohydrate: 35 g 12% * Dietary Fiber: 1 g 4% * Sugars: 25 g * Protein: 6 g * Vitamin A: 15% * Vitamin C: 4% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 2 Starch, 1/2 Fruit, 4 1/2 Fat or 2 1/2 Carbohydrate, 4 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use fresh ingredients: Use fresh coconut milk, shredded coconut, and ripe bananas for the best flavor.
  • Chill the pie before serving: This will help the pie to set and make it easier to slice.
  • Garnish the pie with whipped cream or toasted coconut: This will add a touch of elegance and make the pie even more delicious.
  • Experiment with different flavors: Try adding a splash of lime juice or rum to the pie filling for a tropical twist. You can also use different fruits, such as mangoes or pineapples, in place of the bananas.
  • Make the pie ahead of time: This pie can be made up to 2 days in advance. Simply cover it with plastic wrap and store it in the refrigerator.

Conclusion:

With its creamy coconut filling, sweet bananas, and buttery graham cracker crust, this Coconut Rum Pie is a tropical paradise in every bite. It's the perfect dessert for any occasion, and it's sure to be a hit with everyone who tries it.

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