Bonefish Grill Coconut Pie (Copycat)

Bonefish Grill Coconut Pie is the perfect copycat recipe of a rich coconut pie made with sweetened coconut, heavy cream and vanilla with a rich rum sauce. 

If you’ve tried my recipes for Chocolate-Dipped Coconut Macarons, Coconut Cake and Chocolate Chip Coconut Cookies but you are still craving more, you should definitely try this recipe.

And if after this you still can’t get enough coconut, try my recipe for the Ultimate Coconut Cream Pie.

Bonefish Grill Coconut PieBONEFISH GRILL COCONUT PIE

The Bonefish Grill Jamaican Coconut Pie is legendary, and also shockingly easy to make. It’s full of flavor and the rich, delicious rum sauce is something that everyone needs to try.

We visited Bonefish Grill this summer while looking for a healthy option while traveling. Since we enjoyed such a healthy meal I just had to order this coconut pie I saw every table around us ordering. I can see why they ordered it, the pie was AMAZING.

There is no reason why the pie wouldn’t be, it is full of indulgent ingredients and topped with a delicious rum sauce. You can’t go wrong. Heavy cream, sugar, 6 whole eggs… then the rum sauce. The rum sauce is almost as amazing as the rest of this pie.

The whole table shared our order of coconut pie but we all left wanting more. So I did what I do anytime I want to make a copycat recipe, I researched and cooked it immediately. This meant I was up cooking in our hotel room the same night. The next day we ate this coconut pie (and an original for comparison) for lunch. Life is wonderful sometimes. 😉

HOW TO MAKE BONEFISH GRILL COCONUT PIE

To make the pie filling:

  • Place milk, cream, sugar, all purpose flour, eggs and vanilla extract 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 degrees F for 40-45 minutes.

Bonefish Grill Rum Sauce:

  • In small sauce pan, heat butter over medium heat until melted.
  • Add brown sugar and mix together until the sugar dissolves.
  • Add rum and cook for 1 minute on medium heat.
  • Slice pie and serve with rum sauce, to your liking.

The great thing about the rum sauce recipe is that you can use it on all sorts of different desserts, especially ones that have sweet elements in them like milk chocolate or coconut. It’s simple to make and absolutely delicious.

The rum does not cook all the way out of it though (if you want it to, cook an additional minute), so you should enjoy it responsibly and don’t give any to anyone under 21.

Bonefish Grill Coconut Pie with Rum Sauce

 

VARIATIONS ON BONEFISH GRILL COCONUT PIE

  • Nuts: Try topping your coconut pie with crushed macadamia nuts, pecans, walnuts or cashews. They add a rich, earthy flavor and a great crunch. You can also arrange sliced nuts on top of your pie to make it look fancy and fun without having to spend hours messing with it.

WHAT TO SERVE BONEFISH GRILL COCONUT PIE WITH

  • Homemade Vanilla Ice Cream: The most delicious thing is a slice of pie with a big scoop of ice cream. This recipe is incredibly easy and don’t worry if you don’t have an ice cream maker, you won’t need one. There’s something incredibly satisfying about serving up a dessert made from scratch and seeing the looks on everyone’s faces when they try it.
  • Homemade Whipped Cream: Whipped cream is one of the easiest things to make. There are only 3 ingredients and it will take you under 5 minutes to go from a bowl of liquid to a fluffy, rich, delicious topping for any dessert.

STORING BONEFISH GRILL COCONUT PIE

  • Serve: You shouldn’t leave the pie out for longer than about 2 hours or it can start to go bad. Make sure that you allow it to completely cool down to room temperature before you refrigerate.
  • Store: Coconut pie will stay fresh in the fridge for up to 4 days before it will start losing flavor and going stale.
  • Freeze: Cream based pies and custard pies famously don’t freeze well. The freezing process makes the liquid inside the pie crystalize, which makes them have a completely different, unpleasant texture when you thaw them out. For best results, enjoy your Bonefish Grill Coconut Pie when it’s fresh.Whole Bonefish Grill Coconut Pie

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Bonefish Grill Coconut Pie (Copycat)

Bonefish Grill Coconut Pie is the perfect copycat recipe of a rich coconut pie made with sweetened coconut, heavy cream and vanilla with a rich rum sauce. 
Yield 12 Servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Coconut Pie

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup flour
  • 1/2 cup sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups shredded coconut , sweetened

Rum Sauce

  • 1 cup brown sugar , packed
  • 1 cup unsalted butter
  • 1/2 cup dark rum

Instructions

To Make Coconut Pie:

  • Preheat oven to 350 degrees.
  • 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" pie plate and bake for 40-45 minutes.

To Make Rum Sauce:

  • 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 (time it to be sure you cook for 1 minute).
  • Spoon over pie slices.

Nutrition

Calories: 465kcal | Carbohydrates: 34g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 152mg | Sodium: 191mg | Potassium: 154mg | Fiber: 1g | Sugar: 28g | Vitamin A: 916IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
Keyword: Bonefish Grill Coconut Pie

Bonefish Grill Coconut Pie

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I used GF flour, unsweetened coconut and Myers Dark Rum. It came out great and so easy. This recipe is a keeper!

  2. Everyone’s oven is different. So, how can you tell if the pie is done? Does the top of the pie have a colored crust?

    1. It does have a slightly browned crust. The photo above the recipe card in the post shows what it looked like when I pulled it out of the oven. Hope this helps!

  3. My pie split, with the coconut rising to the top half, leaving a firm custard like bottom half. Any ideas?

    1. Wow, I’m not even sure what might have happened! Were there any substitutes to ingredients or measurements? I can’t image why that would happen.

    2. Loved the taste. Mine separated too with the coconut rising to the top but I used my stand mixer and I didn’t mix for two minutes before adding the coconut. I will try it again! The sauce was great! My husband said I could add more rum haha
      Thank you!

      1. I read the printable recipe which said to whisk the eggs, flour, milk, cream, sugar and vanilla. Later read the post from beginning and it said to mix for 2 minutes with hand mixer. Would be great to have the recipe include this direction! Hoping it turns out, as it is a Father’s Day treat!