Easy Coconut Rum Pie
Serves: 8
Ingredients
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1 (9-inch) unbaked pie crust (homemade, store-bought, or gluten-free)
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¾ cup (60 g) sweetened shredded coconut, toasted
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¾ cup (150 g) granulated sugar
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½ cup (113 g) unsalted butter, melted and slightly cooled
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½ cup (120 ml) whole milk, room temperature
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3 large eggs, room temperature
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¼ cup (60 ml) coconut cream*
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¼ cup (60 ml) dark or spiced rum (avoid flavored rums)
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1 teaspoon pure vanilla extract
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½ teaspoon coconut extract
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¼ teaspoon fine sea salt
*Use full-fat canned coconut cream, chilled, and scoop the thick top layer (not cream of coconut).
For Serving
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Whipped cream (dairy or coconut)
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Extra toasted coconut
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Grated dark chocolate (optional)
