Jamaican Coconut Pie with Warm Rum Sauce

• We ate at Bonefish Grill last night.
• I had this pie for dessert and I loved it.
• It instantly became 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.
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• 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.