Coconut Custard Pie with Malibu Rum

Need an easy, not-too-sweet but WOW pie for your Thanksgiving desserts table?  This coconut custard pie with Malibu Rum will fit nicely among the standard holiday favorites.  Super easy to make, lots and lots of coconut, light on the custard part, and delicately favored with lemon and coconut-flavored rum.  Fabulous, too, as you can make this pie ahead of time to reduce the inevitable Thanksgiving Day stress.  

I grew up with coconut custard pie.  I think when I was very young, my mom probably made it from scratch.  As we all grew up and time was less available to bake, she likely used the Jell-o brand custard mix with coconut.  And, very likely a frozen pie crust was involved.  

Needless-to-say, I'm not a fan of frozen pie crusts...I might opt for the Jell-o custard mix, in a pinch.  However, with as much baking as I do, making a pie crust from scratch is a whole lot easier and a whole lot less expensive.  Plus, the more I practice the better my crusts have become.  This filling requires no cooking on the stove, so what's not to like?! 

If you like coconut, you'll LOVE this pie!  And, as you may have experienced in your own life as well, people are either Coconut Lovers or Coconut Haters.  

I feel a kindred spirit with the former and a great deal of sadness for the latter.   

I 'get it'...It's a texture thing, right?

This pie is chocked full of coconut and not drowning in custard.  The Malibu Rum is subtle and adds a nice depth to the filling.  All-in-all, a great combination!

A fabulous and easy-to-make addition to your festive Thanksgiving desserts table...Or, to any table for that matter:  Coconut Custard Pie with Malibu Rum.


Pin It

Step-by-Step

Preheat your oven and make your favorite pie crust.  I've included a recipe for my go-to pie crust.  You can see how I pull this crust together in this recipe post.   Very easy, works great each and every time!  Keep the pie shell chilled while you make the filling.

Get your filling ingredients ready.  Already, you know this pie will be great...Right?  Rum, vanilla, coconut, butter...Oh, yeah!

In a medium bowl, combine the evaporated milk, rum and coconut, mix and set aside.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 minutes.  Scrape bowl as needed.

Add the eggs, one at a time and beating well after each addition. 

With the mixer on low, mix in the coconut mixture, vanilla, lemon zest and lemon juice.  Beat until well combined.

Pour filling into prepared pie crust.

Bake as directed, start with a hot oven for 15 minutes and then drop the temperature.   Continuing backing until set and lightly browned on top.

Remove from the oven to a cooling rack and cool completely before serving.

Coconut Custard Pie with Malibu Rum

Makes one 9 1/2" pie

Ingredients

5 oz evaporated milk (one small can)

2 tbsp Malibu Rum (coconut flavored rum or other rum)

2 cups sweetened flaked coconut

4 tbsp unsalted butter, softened

3/4 cup super fine sugar

3 eggs

1 tsp pure vanilla extract

Zest and juice of 1/2 lemon (optional)

1 unbaked pie crust (see recipe below, use half)

Directions to make the pie and filling

1. Preheat oven to 425F. 

2. In a medium bowl, combine the evaporated milk, rum and coconut, mix and set aside.

3. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 minutes.  Scrape bowl as needed.

4. Add the eggs, one at a time and beating well after each addition. 

5. With the mixer on low, mix in the coconut mixture, vanilla, lemon zest and lemon juice.  Beat until well combined.

6. Pour the filling into prepared pie crust.  Bake for 15 minutes are 425F, then drop the temperature to 350F.  Continue baking for 35-40 minutes until set and lightly browned on top.

7. Remove from the oven to a cooling rack and cool completely before serving.

Adapted from The Foster’s Market Cookbook

Pie crust (makes 2 single crusts/freeze one for later)

2 1/2 cups flour

2 tbsp granulated sugar

1/2 tsp fine sea salt

6 tbsp unsalted butter, chilled and cubed

6 tbsp shortening, chilled and cubed

4 tbsp rum (or whatever non-flavored liquor you have), chilled (divided)

4-5 tbsp ice water (divided)

Directions to make the pie crust

1. Mix flour, sugar and salt in a large bowl.

2. Cut in cold butter and shortening with a pastry blender.  Work quickly until the mixture is combined and the butter and shortening are about the size of peas.

3. Sprinkle in 2 tbsp rum and gently toss.  Sprinkle in 2 tbsp ice water and toss.  Working quickly, sprinkle in the remaining rum and ice water, alternating and gently tossing.  Add more ice water as needed, in 1 tbsp increments.

4. Add enough ice water until the dough just comes together.  Divide the dough in half and form into flat discs (about 6” in diameter).

5. Wrap each disc in plastic wrap and refrigerate at least an hour until ready to assemble the pie.

This is a pie that my mom made a lot.  Everyone in my family loves coconut, which in some way is great, but when all the pie is gone with no seconds, not so good!  I'll likely make this pie again using a more custardy recipe...And, ALWAYS with booze, of course!

Ellen

P.S. The crust...Nice and flaky!