Description
Experience a tropical escape with this Bonefish Grill Coconut Pie recipe. This decadent dessert features a creamy coconut filling baked to perfection and topped with a luscious rum-infused brown sugar glaze, delivering a perfect balance of sweetness and rich texture that you can enjoy at home.
Ingredients
Scale
Pie Filling
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 1/4 cup Flour
- 3/4 cup Sugar
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Sweetened Shredded Coconut
Glaze Topping
- 1/4 cup Unsalted Butter
- 1/4 cup Brown Sugar
- 2 tablespoons Dark Rum (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the pie.
- Mix Filling Ingredients: In a large mixing bowl, whisk together whole milk, heavy cream, sugar, flour, eggs, and vanilla extract until the mixture is smooth and well combined, ensuring a creamy texture.
- Add Coconut: Gently fold in the sweetened shredded coconut to coat evenly throughout the filling.
- Pour and Bake: Pour the filling into a 9-inch pie plate and place it in the preheated oven. Bake for 40-45 minutes or until the edges turn golden brown and the filling is set.
- Prepare Glaze: While the pie is baking, melt the unsalted butter in a small saucepan. Add the brown sugar and dark rum, if using, and whisk the mixture until the brown sugar dissolves.
- Boil Glaze: Bring the glaze mixture to a boil and let it cook for 1 minute to thicken slightly.
- Serve with Glaze: Once the pie is baked and slightly cooled, spoon the warm rum glaze over individual pie slices just before serving for an extra burst of flavor.
Notes
- For a non-alcoholic version, omit the dark rum in the glaze.
- Use sweetened shredded coconut for the best flavor and texture.
- Allow the pie to cool slightly before glazing to prevent melting the topping too much.
- Be careful not to overbake; the pie should be set but still creamy in the center.
