Description
Relish the tropical flavors of Bonefish Grill’s Coconut Pie, a luscious dessert featuring a creamy, coconut-infused filling baked to golden perfection and topped with a rich brown sugar and rum glaze. This indulgent treat combines sweetened shredded coconut, rich dairy, and warm vanilla for a slice of paradise at home.
Ingredients
Scale
Filling Ingredients
- 2 cups Whole Milk (Adds creaminess)
- 1 cup Heavy Cream (Enhances rich texture)
- 1/4 cup Flour (Thickener for filling)
- 3/4 cup Sugar (Sweetens the pie)
- 3 Large Eggs (Provides structure)
- 1 teaspoon Vanilla Extract (Enhances flavor)
- 1 cup Sweetened Shredded Coconut (Main ingredient)
Topping Ingredients
- 1/4 cup Unsalted Butter (Adds rich flavor)
- 1/4 cup Brown Sugar (Creates a glaze)
- 2 tablespoons Dark Rum (Optional for flavor)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie thoroughly.
- Mix Filling: In a large bowl, whisk together the whole milk, heavy cream, sugar, flour, eggs, and vanilla extract until the mixture is smooth and well combined, ensuring no lumps remain.
- Add Coconut: Gently fold in the sweetened shredded coconut, making sure it is evenly coated with the creamy mixture for a consistent texture and flavor throughout the filling.
- Pour and Bake: Pour the prepared filling into a 9-inch pie plate and place it in the preheated oven. Bake for 40-45 minutes or until the edges are golden brown and the center is set but still slightly jiggly.
- Prepare Glaze: While the pie bakes, melt the unsalted butter in a small saucepan over medium heat. Once melted, stir in the brown sugar and dark rum, if using.
- Dissolve Sugar: Whisk the butter, brown sugar, and rum mixture continuously until the sugar completely dissolves, then bring the glaze to a boil and let it boil gently for 1 minute to thicken slightly.
- Cool Pie: Remove the pie from the oven and let it cool to room temperature to allow the filling to set fully before serving.
- Serve with Glaze: Spoon the warm brown sugar glaze over individual pie slices just before serving for an added layer of rich flavor and shine.
Notes
- For a non-alcoholic version, omit the dark rum in the glaze or substitute with rum extract.
- Ensure the eggs are at room temperature for better mixing and consistency.
- The pie is best served slightly warm or at room temperature to best enjoy the creamy filling.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can toast the shredded coconut lightly before adding to enhance the nutty flavor.
