There’s nothing quite like the first bite of a good coconut pie to transport you straight to a tropical paradise. I’ll never forget the afternoon my friends and I gathered around the kitchen, laughter echoing off the walls, when someone mentioned Bonefish Grill’s famous Coconut Pie. It sparked a frenzy of reminiscing, and I found myself determined to recreate that signature dessert right in my own home.
This Coconut Pie recipe is everything you love about a sweet, creamy treat, yet incredibly simple to make. With a handful of common ingredients and minimal prep time, you can whip up a dessert that feels both familiar and indulgent. It’s layered with rich flavors of coconut and vanilla, all enhanced by a warm, buttery brown sugar rum drizzle that elevates each slice.
Join me in making this crowd-pleasing delight that’s sure to impress friends and family, banishing those boring store-bought desserts forever! Whether you’re hosting a gathering or just treating yourself, this pie is bound to become a staple in your dessert rotation. Let’s dive into the recipe and bring a taste of paradise to your kitchen!
Why try this Bonefish Grill Coconut Pie recipe?
Irresistible flavors: This pie combines creamy coconut and rich vanilla to create a tropical delight.
Easy to make: With just 5 minutes of prep, you’ll have a sensational dessert ready in no time!
Impressive presentation: The warm brown sugar rum drizzle adds a touch of elegance to every slice.
Perfect for gatherings: Serve it at parties to wow your guests and keep them coming back for more.
Versatile treat: Whether enjoyed at a celebration or as a cozy nightcap, this pie is versatile enough for any occasion!
Bring a taste of luxury to your home kitchen with this delightful dessert that beats any store-bought option!
Bonefish Grill Coconut Pie Ingredients
For the Pie Filling
• Whole milk – a creamy base that adds richness to the pie.
• Heavy cream – enhances the silkiness and makes each slice decadently smooth.
• Flour – acts as a thickening agent for that perfect custard-like texture.
• Sugar – balances the flavors and adds sweetness to the coconut!
• Large eggs – provide structure and a tender crumb to your dessert.
• Vanilla extract – infuses warmth and depth to the overall flavor profile.
• Shredded coconut, sweetened – gives that essential coconut flavor that’s vital for this Bonefish Grill Coconut Pie replica.
For the Brown Sugar Rum Drizzle
• Unsalted butter – creates a rich, buttery sauce that complements the sweetness.
• Brown sugar – adds a deep caramel-like flavor to the drizzle.
• Dark rum – introduces a delightful warmth and enhances the tropical essence!
How to Make Bonefish Grill Coconut Pie
-
Preheat Oven: Begin by preheating your oven to 350°F (175°C). This creates the ideal environment for baking your coconut pie until it’s perfectly set and golden.
-
Whisk Ingredients: In a large mixing bowl, whisk together the whole milk, heavy cream, sugar, flour, large eggs, and vanilla extract until the mixture is smooth and well combined. The goal is to create a creamy base that holds all the flavors.
-
Combine Coconut: Add the sweetened shredded coconut into the bowl and gently whisk it in, ensuring each piece is coated with that luscious liquid. This step is crucial for an evenly rich coconut flavor throughout the pie.
-
Pour and Bake: Pour the mixture into a 9-inch pie plate, smoothing out the top. Bake it in the preheated oven for 40-45 minutes, or until the edges are set and the top is lightly golden brown.
-
Prepare Drizzle: While your pie is baking, add the unsalted butter, brown sugar, and dark rum to a medium saucepan over medium heat. Stir these ingredients while melting the butter until the brown sugar is fully dissolved.
-
Create Sauce: Boil the mixture for 1 minute, allowing the flavors to meld together into a warm, sweet drizzle. Set aside and let it cool slightly; it’ll thicken as it sits.
-
Serve: Spoon the delightful brown sugar rum drizzle over each slice of your coconut pie just before serving. This warm topping adds a decadent final touch that’s sure to impress!
Optional: Garnish with extra shredded coconut for an eye-catching finish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Bonefish Grill Coconut Pie components are perfect for meal prep lovers! You can prepare the pie filling up to 24 hours in advance by whisking together the whole milk, heavy cream, sugar, flour, eggs, and vanilla, then mixing in the sweetened shredded coconut. Just refrigerate the mixture in an airtight container to maintain its creamy texture and prevent browning. On baking day, simply pour the prepared filling into the pie plate, bake, and finish with the warm brown sugar rum drizzle right before serving. Trust me, this makes whipping up a delicious dessert for gatherings a breeze, allowing you to enjoy the moment while impressing your guests!
What to Serve with Bonefish Grill Coconut Pie?
Indulging in a slice of this tropical delight opens the door to endless pairing possibilities that evoke warmth and joy.
-
Fresh Fruit Salad: A medley of tropical fruits adds brightness and freshness, balancing the pie’s richness beautifully.
-
Whipped Cream Delights: Light and airy whipped cream on the side brings a wonderful contrast to the creamy pie, making each bite more delightful.
-
Vanilla Ice Cream: The classic combination of warm pie and cold ice cream creates a heavenly dessert experience that no one can resist!
-
Lemonade Spritzer: A refreshing lemonade spritzer adds a zesty kick that contrasts with the sweetness of the pie, refreshing your palate in between bites.
-
Toasted Coconut Flakes: Sprinkle extra toasted coconut on top of each slice for a delightful textural crunch, enhancing the coconut flavor even more.
-
Mango Sorbet: The fruity, sweet flavor of mango sorbet complements the pie’s creaminess, making every bite feel like a mini-vacation!
Pairing your Bonefish Grill Coconut Pie with these delightful options not only elevates your dessert experience but transports your taste buds to a tropical paradise!
How to Store and Freeze Coconut Pie
Room Temperature: Allow the pie to cool completely before covering it loosely. It can stay at room temperature for up to 24 hours.
Fridge: Store in an airtight container in the refrigerator for up to 3 days for optimal freshness. This will keep the pie creamy and delicious.
Freezer: Wrap the pie tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the fridge before serving.
Reheating: To enjoy your Coconut Pie warm, reheat individual slices in the microwave for about 15-30 seconds, or until just warmed through.
Bonefish Grill Coconut Pie Variations
Feel free to get creative with this delicious dessert and make it your own!
-
Dairy-Free: Substitute coconut milk and coconut cream for the whole milk and heavy cream for a fully dairy-free version.
-
Sugar-Free: Use a sugar substitute, like erythritol or stevia, to lower the sugar content while keeping the sweetness intact.
-
Nutty Twist: Add 1/2 cup of chopped macadamia nuts for a delightful crunch and additional tropical flavor. They complement the coconut beautifully!
-
Chocolate Drizzle: Melt dark chocolate instead of making the brown sugar drizzle for a rich, indulgent chocolate-coconut combo that’s utterly irresistible.
-
Fruit Fusion: Top the pie with fresh mango or pineapple slices for a burst of tropical sweetness that complements the coconut.
-
Spiced Up: Add a pinch of cinnamon or nutmeg to the filling for a warm, aromatic twist that enhances the overall flavor profile.
-
Fluffy Meringue: Consider topping the pie with homemade meringue, broiled until golden, for a delightful contrast of textures.
-
Intense Coconut: Use toasted coconut flakes on top of the pie for an added crunch and a more pronounced coconut flavor, giving it a gourmet touch!
Expert Tips for Bonefish Grill Coconut Pie
Fresh Coconut: Use fresh coconut if possible to enhance the texture and flavor, but always keep it sweetened for that ideal taste.
Whisk Well: Ensure the mixture is thoroughly whisked to avoid lumps—this will give your Bonefish Grill Coconut Pie a smooth and creamy consistency.
Watch the Bake: Keep an eye on the pie during baking; if the edges start browning too quickly, cover them with foil to prevent burning.
Allow to Cool: Let the pie cool for at least 30 minutes before slicing. This helps it set and makes it easier to cut clean slices.
Drizzle Warm: Serve the brown sugar rum drizzle warm for an extra indulgent experience; it pairs beautifully with the chilled pie.
Experiment with Flavors: Don’t hesitate to try different extracts, like coconut or almond, to personalize your Bonefish Grill Coconut Pie!
Bonefish Grill Coconut Pie Recipe FAQs
How do I choose the right shredded coconut?
Absolutely! When selecting shredded coconut, look for packages labeled as “sweetened” to match the flavor profile of this Bonefish Grill Coconut Pie recipe. Ensure the coconut is fresh, with no visible dark spots or signs of moisture. If you prefer a less sweet option, you can also use unsweetened coconut but consider adjusting the sugar in the recipe accordingly.
How should I store leftovers of Coconut Pie?
Very simply! Once your Coconut Pie has cooled completely, cover it loosely and store it at room temperature for up to 24 hours. For longer storage, place it in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. I often find that the flavors meld even more nicely overnight!
Can I freeze Coconut Pie?
Absolutely! To freeze your Coconut Pie, wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It will maintain its deliciousness for up to 2 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight, and allow it to come to room temperature before serving.
What if my pie doesn’t set properly?
If you find your Coconut Pie hasn’t set after baking, it might need a bit more time in the oven. Sometimes oven temperatures can vary, so if it’s still jiggly in the center after 45 minutes, cover the pie edges with foil to prevent burning and bake for an additional 5-10 minutes. A well-set pie should have a slight jiggle in the very center but should not appear liquid.
Can I make Coconut Pie without eggs?
Certainly! If you’re looking for an egg-free version of this delightful pie, you could substitute the 6 large eggs with a combination of 1/4 cup of unsweetened applesauce for each egg, which helps bind the ingredients while keeping the pie moist. Another option is to use a commercial egg replacer, following the instructions on the package to achieve the right consistency.
Delicious Bonefish Grill Coconut Pie You Can Make at Home
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the whole milk, heavy cream, sugar, flour, large eggs, and vanilla extract until the mixture is smooth and well combined.
- Add the sweetened shredded coconut into the bowl and gently whisk it in.
- Pour the mixture into a 9-inch pie plate, smoothing out the top. Bake for 40-45 minutes, or until the edges are set and the top is lightly golden brown.
- While your pie is baking, add the unsalted butter, brown sugar, and dark rum to a medium saucepan over medium heat. Stir until the butter is melted and brown sugar is dissolved.
- Boil the mixture for 1 minute, then set aside to cool slightly.
- Spoon the brown sugar rum drizzle over each slice before serving.
