Coconut Macaroon Pie

Get ready to embark on a tropical culinary journey with this incredible rum flavored coconut pie! Picture yourself on a white sandy beach, with the gentle sound of the waves in the background, as you indulge in a slice of this delicious dessert. The combination of rich rum and sweet coconut custard creates a symphony of flavors that will transport your taste buds to paradise. Join me as I show you how to create this delectable treat, perfect for any occasion where you want to add a touch of exotic flair to your table.

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Coconut Custard

Lightly toast the shredded coconut and save some for the topping. Warm up coconut milk with vanilla and rum. Add the toasted coconut. Let stand an hour or so. In a separate bowl, combine together the yolks, the egg, sugar, starch, and salt. Combine both mixtures.

Coconut Crust

In the food processor, mix all ingredients together. Using a spoon, spread the coconut mixture evenly into the bottom of the tart pan and all the way up to the sides. Fill with the coconut custard and bake.

Baking

Set the oven rack adjusted to the middle position. Preheated fan oven to 330ºF/160ºC. Bake for 25-30 minutes. Let cool completely – Enjoy!

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