I’ve always had a soft spot for a good coconut cream pie, and this variation of the classic is absolutely irresistible!
With this recipe I wanted to expand on the traditional coconut cream pie by using a mix of dark brown sugar and white sugar rather than all white sugar. From there, rum was an obvious choice; coconut and rum go together oh so well (piña coladas anyone?)
You can modify this recipe in a few different ways according to your preferences. Feel free to use your favorite sweet-pie appropriate pie crust recipe, or your favorite store bought crust! You can also use store bought whipped cream if you don’t want to make your own. If so, buy a frozen package of your favorite whipped cream and let thaw in the fridge before using.
I had a bit of help making this pie, my kitty Teddy is always so curious about what I’m cooking!
I hope you love this decadent treat as much as I do!
Rum & Brown Sugar Coconut Cream Pie
- 1 pie crust shell, cooked until lightly golden, and cooled.
- 1 cup sweetened flaked coconut
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3-5 teaspoons dark rum
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Make the filling
- Heat a medium skillet over medium-low heat. Add coconut flakes and cook, stirring constantly, until flakes are golden brown, or about 5 minutes. Remove coconut flakes from the skillet and set aside.
- In a medium saucepan, whisk together flour, salt, sugars, eggs, milk, and heavy cream. Continue whisking constantly over low heat until mixture is well thickened, about 15-20 minutes.
- Remove saucepan from heat. Add vanilla extract and rum. I used 4 teaspoons of rum, but you can add more or less according to your preference. Stir in 3/4 cup of the toasted coconut.
- Pour mixture into pie shell and chill in the fridge.
Make the whipped topping
- Combine heavy cream and 2 tablespoons granulated sugar in a large bowl and use a mixer with the whisk attachment to whisk until cream reaches stiff peaks. Refrigerate until ready to use.
- Once the pie filling is cool to the touch and has firmed a bit, spread whipped cream on the pie. Sprinkle remaining toasted coconut flakes over the topping, and continue cooling the pie in the fridge until the filling has set, about 3 hours, or overnight.
- You can use store bought frozen whipped cream instead of homemade if desired. To do so, let frozen whipped cream thaw in the fridge before using, then spread it on the pie according to the recipe.
- It’s easier to make the whipped cream if your mixing bowl and whisk are very cold. I always put my bowl and whisk in the freezer for at least 15 minutes before making whipped cream.