This Cookbook Club cook had a wonderful Friday evening with great friends at our local Bonefish Grill last night!  Dick & Carol are great cooks that enjoy a good meal and that coupled with great conversation made for a fun and fascinating night!

I started the evening by telling them they needed to leave enough room for the signature featured dessert of the month, Jamaican Coconut Pie.  We had the opportunity to sample it before, and we knew it was absolutely delicious!  They AGREED!  They wanted the recipe!  So I told Dick, since Bonefish had emailed it to me, I would share it with EVERYONE on Cookbook Club! Not up to baking a whole pie?  Stop by YOUR Bonefish Grill for a piece tonight!

But the rest of you… CLICK on the TITLE above or LINK below for the recipe, AND a VIDEO of how to make the yummy rum sauce!

ENJOY DICK!

Jamaican Coconut Pie

Active Time: 15

Start to finish: 60 Minutes

Servings: 6

Ingredients

• 1 Cup Whole Milk
• 1 Cup Heavy Cream
• ½ Cup Flour
• ½ Cup Sugar
• 6 Eggs
• 1 TBSP Pure Vanilla Extract
• 2 Cups Coconut, shredded

Directions

1. Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes on medium speed.
2. Add coconut and mix together until completely incorporated.
3. Place in a greased pie pan. Cook at 350° for 40-45 minutes.

Ingredients

• 1 Cup Brown Sugar (light or dark)
• 1 Cup Butter, unsalted
• 1 Cup Myers Dark Rum

Directions

1. In small sauce pan, heat butter over medium heat until melted.
2. Add brown sugar and mix together until sugar dissolves.
3. Add rum and cook for 1 minute on medium heat.
4. Slice pie and serve with rum sauce, to your liking.
5. *Pie best when served warm.

ADD WHIPPED CREAM TO TOP IT OFF IF DESIRED!  ENJOY!

• Banana Rum Cheesecake | Leite’s Culinaria – This banana rum cheesecake is as delicious as it is dairy-free and vegan. Rich and satiny, the cake get a dressing up from an earthy maple rum sauce.
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