Bonefish Grill Coconut Pie Copycat Recipe
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.
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.