Saturday, April 20, 2013

Jamaican Coconut Pie with Warm Rum Sauce


  • We ate at Bonefish Grill last night.
  • I had this pie for dessert and I loved it.
  • This could be considered one of my Best of the Best recipes.
  • I'm looking forward to making this and serving it at a family gathering.
  • This is the second on my series of Coconut recipes. I have one more favorite that I will post.


  • Pie:
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup flour
  • 1/2 cup sugar
  • 6 eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups coconut, shredded
  • Sauce:
  • 1 cup brown sugar, light or dark
  • 1 cup butter, unsalted
  • 1 cup dark rum

DIRECTIONS

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes at medium speed.
  • 3
    Add coconut and mix together until completely incorporated.
  • 4
    Place in a greased pie pan. Bake for 40 to 45 minutes.
  • 5
    In a small sauce pan, heat butter over medium heat until melted.
  • 6
    Add brown sugar and mix together until sugar dissolves.
  • 7
    Add rum and cook for 1 minute on medium heat.
  • 8
    Slice pie and serve with rum sauce.

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