Jamaican Coconut Cream Pie Recipes

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JAMAICAN COCONUT CREAM PIE



Jamaican Coconut Cream Pie image

This is a recipe that the Bonefish Grill has on their website. It is a custard pie with coconut, and a really delicious (and potent!) rum sauce.

Provided by Chris Reynolds

Categories     Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 cup milk
1 cup heavy cream
1/2 cup flour
1/2 cup sugar
6 eggs
1 tablespoon pure vanilla extract
2 cups coconut, shredded
1 cup brown sugar
1 cup butter, unsalted
1 cup dark rum

Steps:

  • Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes on medium speed.
  • Add coconut and mix together until completely incorporated.
  • Place in a greased pie pan. Cook at 350° for 40-45 minutes.
  • In small sauce pan, heat butter over medium heat until melted.
  • Add brown sugar and mix together until sugar dissolves.
  • Add rum and cook for 1 minute on medium heat.
  • Slice pie and serve with rum sauce, to your liking. *Pie best when served warm.

Nutrition Facts : Calories 1026.7, Fat 70, SaturatedFat 47.3, Cholesterol 327.4, Sodium 397.9, Carbohydrate 71, Fiber 4.9, Sugar 54.9, Protein 11.8

OLD FASHIONED COCONUT CREAM PIE



Old Fashioned Coconut Cream Pie image

This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!

Provided by Carol H.

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h50m

Yield 8

Number Of Ingredients 9

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  • In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  • Pour the filling into the pie shell and chill until firm, about 4 hours.
  • Top with whipped topping and with the reserved coconut.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g

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