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Jamaican Coconut Pie

Jamaican Coconut Pie

Jamaican Coconut Pie

Visit our founder's blog, "Catching Tim Curci," by using the link above, and watch a video of Tim whipping up a delicious and easy rum sauce recipe which is the perfect complement to his Jamaican Coconut Rum Pie.

  • Active Time: 15
  • Start to finish: 60
  • Servings: 6

Jamaican Coconut Pie

Ingredients

  • 1 Cup Whole Milk
  • 1 Cup Heavy Cream
  • ½ Cup Flour
  • ½ Cup Sugar
  • 6 Eggs
  • 1 TBSP Pure Vanilla Extract
  • 2 Cups Coconut, shredded

Directions

  1. Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes on medium speed.

  2. Add coconut and mix together until completely incorporated.

  3. Place in a greased pie pan. Cook at 350° for 40-45 minutes.

Rum Sauce

Ingredients

  • 1 Cup Brown Sugar (light or dark)
  • 1 Cup Butter, unsalted
  • 1 Cup Myers Dark Rum

Directions

  1. In small sauce pan, heat butter over medium heat until melted.

  2. Add brown sugar and mix together until sugar dissolves.

  3. Add rum and cook for 1 minute on medium heat.

  4. Slice pie and serve with rum sauce, to your liking. *Pie best when served warm.

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