Coconut Rum Pie – food recipe21

For the Crust:

For the Filling:

1 (8 oz) package cream cheese, softened to room temperature
1 (14 oz) can sweetened condensed milk
¼ cup rum (dark or white rum, like Bacardi or Malibu Coconut Rum for extra coconut flavor)
2 tablespoons coconut cream (or cream of coconut, like Coco López)
1 teaspoon pure vanilla extract
1 (8 oz) container frozen whipped topping (like Cool Whip), thawed – plus extra for garnish
1 ½ cups sweetened shredded coconut, toasted (divided)

For Garnish:

1. Make the Crust:

Preheat oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter (and optional toasted coconut) until it resembles wet sand.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
Bake for 8-10 minutes, then let it cool completely on a wire rack.

2. Make the Filling:

In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
Gradually beat in the sweetened condensed milk until fully combined and smooth.
Mix in the rum, coconut cream, and vanilla extract.
Using a spatula, gently fold in the thawed whipped topping and 1 cup of the toasted shredded coconut until no white streaks remain.

3. Assemble:

Pour the filling into the completely cooled crust and spread it evenly.
Sprinkle the remaining ½ cup of toasted coconut over the top.
Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.

4. Serve:

Before serving, garnish with dollops of whipped topping, extra toasted coconut, and a sprinkle of lime zest.
Slice and enjoy chilled!

Toasting Coconut: Spread sweetened shredded coconut on a baking sheet and bake at 350°F for 5-10 minutes, stirring frequently, until golden brown. Watch closely—it burns easily!
Rum Choices: Malibu Coconut Rum is a popular choice as it doubles down on the coconut flavor. For a stronger rum note, use a gold or dark rum like Captain Morgan or Appleton Estate.
Non-Alcoholic Version: Substitute the rum with 2-3 tablespoons of rum extract (to taste) and a splash of pineapple juice.
Crust Variations: Use a pre-made shortbread cookie crust or a chocolate cookie crust (like Oreo) for a different twist.
Elevate It: Add a layer of pineapple curd or mango puree under the cream filling for a tropical “piña colada” effect.

This pie is rich, creamy, and wonderfully tropical. The no-bake aspect makes it incredibly easy, and the flavor only gets better as it chills.

Enjoy your slice of paradise! 🥥🏝️