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Kitchen Scoop: Coconut pie just as good, if not better, than restaurant’s

By Alicia Ross
Universal Uclick

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It’s culinary confession time: I have stalked Bonefish Grill’s coconut pie and rum sauce like it is my job. Oh, wait — it is my job!

Seriously though, my Crustless Coconut Pie is the modern mix of an old-fashioned buttered coconut pie with coconut custard. I remember a recipe from my youth called an Impossible Coconut Pie because it had no official crust, yet formed one while baking. Although that pie was thinner and chewier than the creamy mountain wedge you get at the restaurant, there is a similarity.

Seems like Bonefish Grill doesn’t make a secret of its recipe, nor am I the only one interested. With a quick Google search, I found several copycat recipes as well as more reputable sources claiming the recipe on their site was the official Jamaican Coconut Pie served at the restaurant.

So I hit the test kitchen with various versions in hand and gladly went to testing them. Of course, I couldn’t help myself from tinkering just a little. One major change was reducing the rum in the sauce. In my opinion, it was way too potent for a dessert sauce. I also reduced the amount of sugar and whipping cream, figuring our waistlines would appreciate my efforts.

I think an eighth of the pie is an ample serving with the rich sauce, so I have also increased the yield.

Even if you’ve never had Bonefish Grill’s coconut pie, you’ve got to give this recipe a try! Enjoy!

Crustless Coconut Pie

(a la Bonefish style)

6 large eggs

1½ cups whole milk

½ cup whipping cream

⅓ cup sugar

½ cup all-purpose flour

2 tsp. vanilla extract

2 cups fresh shredded coconut (frozen or thawed is fine), plus more for toasting, optional

Rum Sauce (recipe follows), optional

Preheat oven to 350 degrees.

In large bowl of an electric mixer, combine the eggs, milk, cream, sugar, flour and vanilla. Mix on medium-high speed 2 minutes until light and smooth. (You might need to break up any flour balls or bubbles with a fork.) Stir in 2 cups coconut.

Pour coconut mixture into a greased 9-inch deep-dish pie plate. Place on center rack and bake 45 to 50 minutes or until set and light golden-brown on top.

Meanwhile, toast the reserved coconut, if desired, and let cool. Set aside. If using the rum sauce, prepare now. Set aside.

When pie is done, remove from the oven; cool 20 minutes. Slice and serve with toasted coconut and rum sauce, as desired.

Makes 8 servings.

Each serving of pie has about 238 calories, 14 grams fat (9 grams saturated), 152 milligrams cholesterol, 8 grams protein, 20 grams carbohydrates, 2 grams dietary fiber, 78 milligrams sodium.

Jamaican Rum Sauce

1 cup unsalted butter

1 cup light brown sugar, packed

½ cup dark Jamaican rum

In a medium saucepan, melt the butter and stir in the sugar. Stirring constantly, heat over medium until the sugar is melted and smooth, about 4 to 5 minutes. Remove from heat and stir in rum. Set aside to cool slightly before using.

Sauce can be refrigerated and heated in the microwave for leftovers.

Makes about 2 cups.

Each tablespoon has about 76 calories, 6 grams fat (3 grams saturated), 15 milligrams cholesterol, trace protein, 4 grams carbohydrates, no dietary fiber, 42 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.


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