Jamaican Coconut Cream Pie Recipe

Name: Jamaican Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PIE; 1 cup milk; 1 cup heavy cream; 1/2 cup flour; 1/2 cup sugar; 6 eggs; 1 tablespoon pure vanilla extract; 2 cups coconut, shredded; RUM SAUCE; 1 cup brown sugar; 1 cup butter, unsalted; 1 cup dark rum

Servings: persons

PIE
1 cup milk
1 cup heavy cream
1/2 cup flour
1/2 cup sugar
6 eggs
1 tablespoon pure vanilla extract
2 cups coconut, shredded
RUM SAUCE
1 cup brown sugar
1 cup butter, unsalted
1 cup dark rum

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 350u00b0 for 40-45 minutes.
4
In small sauce pan, heat butter over medium heat until melted.
5
Add brown sugar and mix together until sugar dissolves.
6
Add rum and cook for 1 minute on medium heat.
7
Slice pie and serve with rum sauce, to your liking. *Pie best when served warm.

1235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: PIE, 1 cup milk, 1 cup heavy cream, 1/2 cup flour, and more.

Yes, Jamaican Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jamaican Coconut Cream Pie

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