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Published: Saturday, 9/21/2013 - Updated: 1 year ago

Coconut Pie recipe trims a few calories

BY ALICIA ROSS
KITCHEN SCOOP

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 restaurant’s creamy wedge, there is a similarity.

This coconut pie is similar to a popular restaurant version and is so easy to make at home. This coconut pie is similar to a popular restaurant version and is so easy to make at home.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge

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

So I began testing and tinkering with various versions. One major change was reducing the rum in the 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 tried Bonefish Grill’s coconut pie, but you love the dessert, you’ve got to give this recipe a try.

Crustless Coconut Pie

Start to finish: 60 minutes

Yield: 8 servings

6 large eggs

1½ cups whole milk

½ cup whipping cream

1/​3 cup sugar

½ cup all-purpose flour

2 teaspoons 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.

Approximate values per 1/​8 pie serving: 238 calories, 14 g fat (9 g saturated), 152 mg cholesterol, 8 g protein, 20 g carbohydrates, 2 g dietary fiber, 78 mg sodium.

Jamaican Rum Sauce

Start to finish: under 20 minutes

Yield: About 2 cups

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.

Approximate values per tablespoon: 76 calories, 6 g fat (3 g saturated), 15 mg cholesterol, trace protein, 4 g carbohydrates, no dietary fiber, 42 mg sodium.

Visit the Kitchen Scoop Web site at www.kitchenscoop.com.



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