BONEFISH COCONUT PIE RECIPES
COCONUT PIE (BONEFISH GRILL COPYCAT) RECIPE - RECIPES.NET
Delight in a tropical fruit dessert with this coconut pie from Bonefish Grill. It’s made with a rich pie filling and served with-rum infused sauce.
Provided by Marcia Soto
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Whisk the milk, heavy cream, sugar, flour, eggs, and vanilla in a large mixing bowl until smooth.
- Add coconut and whisk together until the coconut is fully coated with the liquid.
- Pour into a 9-inch pie plate and bake for 40 to 45 minutes.
- Add the butter, brown sugar, and rum to a medium saucepan
- Whisk together until the brown sugar has completely dissolved, then boil for 1 minute, timing to be sure.
- Spoon over pie slices.
Nutrition Facts : CarbohydrateContent 29.37g, CholesterolContent 162.88mg, FatContent 34.91g, FiberContent 2.45g, ProteinContent 5.88g, SaturatedFatContent 23.56g, ServingSize 12.00 , SodiumContent 62.86mg, SugarContent 0.00, UnsaturatedFatContent 7.57g
JAMAICAN COCONUT CREAM PIE RECIPE - FOOD.COM
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.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 serving(s)
Number Of Ingredients 10
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, FatContent 70, SaturatedFatContent 47.3, CholesterolContent 327.4, SodiumContent 397.9, CarbohydrateContent 71, FiberContent 4.9, SugarContent 54.9, ProteinContent 11.8
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