PIE #21 - Coconut Rum Pie

Yo ho ho and a bottle of rum! I finish out my spirited pie theme with a rum infused coconut pie. Bursting with Caribbean flavors and a delicious coconut crust this pie is sure to turn the surliest pirate into a sappy pie-rate! The recipe calls for dark rum which differs from golden and light rum. Dark rum retains some of the residual molasses used in the distillation process and its deep flavor with hints of spice are best for this pie. I recommend Myers's rum not because Myers is my maiden and I might be distantly related to the founder of one of the most famous rum distilleries in the world, but because Myers Rum Company uses only pure Jamaican molasses and its quality is unparalleled. Arrr!

This pie can be made a week ahead and kept frozen until serving time. Make sure to add the pineapple slices and toasted coconut garnish just before serving. The pie's tropical flavor is reminiscent of a piña colada. It would be a perfect accompaniment to a luau, a Caribbean theme gathering, and dare I say a swashbucklin' pirate bash!

So ahoy, mateys! Tote this pie to your next grog fest. All yer hearties and scallywags alike will take a shine to your fine grub! Arrrgh!

Crust:
1 1/4 cup packed sweetened flaked coconut (reserve 1/4 cup for garnish)
1 1/4 cup graham cracker crumbs
3 tablespoons butter, melted
1 large egg white

Preheat oven to 350 degrees. Spread coconut onto cookie sheet and toast for about 10 minutes until golden brown, stirring every few minutes to prevent burning. Set aside 1/4 cup for garnish. In small bowl mix coconut with graham cracker crumbs, butter and egg white. Press mixture into a 9 1/2 inch pie pan. Freeze 10 minutes. Bake crust until golden brown, about 10 minutes. Cool. Place in freezer.

Filling:
1 (15 ounce) can cream of coconut (such as Coco Lopez) well blended
6 large egg yolks
2 tablespoons fresh lime juice
2 cups chilled heavy whipping cream
1/2 teaspoon coconut extract
3 tablespoons dark rum (you can substitute 2 teaspoons of rum extract)
1 (16 ounce) can pineapple rings, drained
1/4 cup apricot preserves, stirred to soften

Whisk 1 cup cream of coconut, egg yolks, and lime juice in large metal saucepan. On medium low heat, whisk mixture continuously until candy thermometer registers 165 degrees, about 3 minutes. Remove from heat and stir in rum. Using electric mixer, beat mixture until cool and thick, about 5 minutes.

Whip heavy cream until soft peaks form. Add extract and remaining cream of coconut and whip until stiff peaks form. Fold cream mixture into egg mixture. Freeze until softly set, stirring occasionally, about 2 hours.

Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen).

When ready to serve, run a small knife around sides of pan. Arrange pineapple on top of pie in overlapping circles. Brush with preserves. Sprinkle with 1/4 cup toasted coconut.