Bonefish Grill Coconut Pie Copycat Recipe

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If you love rich, creamy desserts with tropical flavor, this Bonefish Grill Coconut Pie copycat recipe is guaranteed to impress. With a custard-like texture, plenty of sweet coconut, and a decadent rum butter sauce, this pie delivers restaurant-style indulgence right from your own kitchen. Best of all, it’s surprisingly easy to make and requires no crust, making it perfect for both beginner and experienced bakers.

Ingredients

Coconut Pie

• 1 cup whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• ½ cup all-purpose flour
• 6 large eggs
• 1 tablespoon vanilla extract
• 2 cups sweetened shredded coconut

Rum Sauce

• 1 cup packed brown sugar
• 1 cup unsalted butter
• ½ cup dark rum

Instructions For Bonefish Grill Coconut Pie

Make the Coconut Pie

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together milk, heavy cream, sugar, flour, eggs, and vanilla until completely smooth.
3. Add the shredded coconut and gently whisk until evenly distributed.
4. Pour the mixture into a 9-inch pie dish.
5. Bake for 40–45 minutes, until the top is lightly golden and the center is set.
6. Remove from the oven and allow the pie to cool before slicing.

Make the Rum Sauce

1. In a medium saucepan, combine butter, brown sugar, and rum.
2. Heat over medium, whisking constantly, until the sugar dissolves.
3. Bring to a gentle boil and cook for 1 minute, then remove from heat.
4. Spoon warm rum sauce over individual pie slices before serving.

Pro Tips

• Whisk the batter thoroughly to prevent separation during baking.
• Allow the pie to cool fully to help it set properly.
• For a smoother sauce, whisk just before serving if it thickens while standing.

Why This Recipe Works

• The custard-style filling creates a rich yet soft texture
• Shredded coconut adds natural sweetness and chew
• The rum sauce enhances flavor without overpowering the pie
• No crust required, making preparation quick and simple

Substitutions & Variations

• Milk Swap: Use coconut milk for an extra coconut-forward flavor
• Gluten-Free: Replace all-purpose flour with a gluten-free blend
• Rum Alternative: Use vanilla sauce or caramel sauce if rum isn’t available
• Extra Coconut: Add up to 1 extra cup of coconut for a denser texture

Make-Ahead, Storage & Reheating Guide

• Make Ahead: Bake the pie up to 24 hours in advance and refrigerate
• Storage: Store covered in the refrigerator for up to 4 days
• Reheating: Warm slices briefly in the microwave or serve chilled

Serving Ideas for Bonefish Grill Coconut Pie

• Serve with vanilla ice cream or whipped cream
• Garnish with toasted coconut flakes
• Pair with fresh berries for contrast
• Drizzle extra rum sauce just before serving

Nutrition (Per Serving Estimate)

• Calories: ~470
• Carbohydrates: ~39g
• Protein: ~6g
• Fat: ~31g
• Saturated Fat: ~20g
• Sugar: ~34g

Frequently Asked Questions

Does this coconut pie need a crust?

No, this recipe bakes directly in the pie dish without a crust.

How do I know when the pie is done?

The top should be lightly golden and the center should no longer jiggle.

Can I use unsweetened coconut?

Yes, but the pie will be less sweet overall.

Can the rum sauce be made ahead?

Yes, store it in the refrigerator and gently reheat before serving.

Can this pie be frozen?

Freezing is not recommended, as the custard texture may change.

This Bonefish Grill Coconut Pie copycat recipe brings a beloved restaurant dessert straight to your table. Creamy, coconut-rich, and topped with a luxurious rum sauce, it’s the perfect dessert for holidays, gatherings, or anytime you want something truly special.

Bonefish Grill Coconut Pie Copycat Recipe

Olivia taling

A rich, crustless coconut pie inspired by the Bonefish Grill classic, featuring a creamy custard texture and finished with a decadent warm rum butter sauce.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 470 kcal

Equipment

• Mixing bowls
• Whisk
• 9-inch pie dish
• Oven
• saucepan

Ingredients

  

• 1 cup whole milk
• 1 cup heavy cream
• 0.5 cup granulated sugar
• 0.5 cup all-purpose flour
• 6 large eggs
• 1 tbsp vanilla extract
• 2 cups sweetened shredded coconut
• 1 cup packed brown sugar
• 1 cup unsalted butter
• 0.5 cup dark rum

Instructions

 

• Preheat the oven to 350°F (175°C).
• In a large bowl, whisk together the milk, heavy cream, sugar, flour, eggs, and vanilla until smooth.
• Add the shredded coconut and gently whisk until evenly distributed.
• Pour the mixture into a 9-inch pie dish.
• Bake for 40–45 minutes until the top is lightly golden and the center is set.
• Remove from the oven and allow the pie to cool before slicing.
• In a saucepan, combine butter, brown sugar, and rum over medium heat.
• Whisk constantly until sugar dissolves, then boil gently for 1 minute and remove from heat.
• Spoon warm rum sauce over individual slices before serving.

Notes

Allow the pie to cool completely for best slicing. Avoid overbaking to keep the center creamy. Rum sauce can be made ahead and gently reheated before serving.

Keyword bonefish grill coconut pie, coconut pie copycat, crustless coconut pie, rum sauce dessert

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