This Coconut Butterscotch Cream Pie is a delicious blend of rich, creamy and chewy with a flaky buttery pie crust. The sweet, golden butterscotch and coconut filling pairs perfectly with a huge dollop of whipped cream.
If you want to make this a no bake pie recipe, just add the filling to any of my no bake pie crusts, including Nilla Wafer Pie Crust, Graham Cracker Pie Crust, and this Gingersnap Pie Crust. Let it set up in the fridge as directed and then garnish with whipped cream.
Homemade Butterscotch Cream Pie
This coconut butterscotch cream pie is the stuff that dreams are made of. Whoever first thought to combine butterscotch and coconut was a total genius because they not only taste great together, they also create complimenting textures.
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The no-bake filling is melt-in-your-mouth soft, chewy and crazy good. It’s thickened with a combination of cornstarch, milk and egg yolks so that it is perfectly sliceable once cool, but nice and chewy thanks to the coconut.
A blend of brown sugar and butter gives this pie its butterscotch flavor and we compliment it with a little coconut extract, toasted coconut and a dash of rum. Serve with a nice big helping of freshly whipped cream for a seriously decadent dessert any time of year.
Key Ingredients
- Pie Crust – you can make your own flaky pie crust using my simple recipe, or go for a no-bake pie crust like this Graham Cracker Pie Crust.
- Brown Sugar – brown sugar is where most of the butterscotch flavor comes from. You can use light or dark brown sugar for this recipe. Dark sugar will have a slightly deeper molasses flavor.
- Cornstarch – this helps to thicken the custard filling.
- Milk – use either whole milk or 2% milk for this recipe.
- Egg Yolks – for best results, use fresh eggs rather than the yolks from the carton and save the egg whites for another use.
- Butter – this will melt best if you cut it into chunks.
- Coconut Extract – you should be able to find coconut extract near the vanilla extract at the store, or you easily find it online.
- Rum – any type or brand of rum will work, or you can skip this ingredient if you’d prefer.
- Shredded Coconut – either unsweetened or sweetened shredded coconut will work – it depends on how sweet you want the finished pie to be. For the best flavor, be sure and toast any coconut that you use for garnish or the filling.
How to Make Coconut Butterscotch Pie
- Make the pie dough. See our post on Homemade Flaky Pie Crust for detailed instructions on mixing, rolling, and shaping your own dough.
- Line the pie dish. Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart.
- Blind bake the crust. Line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans. Bake the prepared pie crust in a preheated 425 degree oven for about 12 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
- Make the coconut cream filling. In a large pot, combine the brown sugar, cornstarch, and salt and whisk together. Pour in the cold milk and egg yolks, then whisk again until smooth. Cook over medium-low heat, constantly stirring while the milk mixture boils. Continue to stir at a boil for 1 minute, or until the filling is thick and bubbly then remove from heat and stir in the butter, coconut extract and rum, mixing until the butter has melted. Add the shredded coconut and stir again.
- Fill the pie shell. Transfer the pie filling to the prepared pie crust, smoothing the top of the pie with a knife or offset spatula.
- Chill then serve. Lay a sheet of plastic wrap on top of the pie and let it come to room temperature before transferring to the fridge to cool for up to 24 hours. Top or serve with homemade whipped cream and toasted shredded coconut, and enjoy!
Frequently Asked Questions
Butterscotch is a flavor that is generally made by combining brown sugar and butter. It can also refer to a hard candy with the same flavor profile.
Personally, we like to toast coconut over the stovetop. It’s faster and gives you much more control than toasting in the oven. All you need to do is place a thin layer into a large skillet and heat of medium low heat while stirring frequently.
Once it’s brown and smells absolutely delicious, it’s done. Remove from the heat and let it cool in a bowl or on a sheet pan before using or storing.
We recommend letting it chill for a minimum of 4 hours and up to 24 hours before serving. If you don’t let it chill long enough, you will never be able to slice it without it running all over the place.
Yes! Just like Coconut Cream Pie, this butterscotch pie version is a great make-ahead dessert. You have a few different options if you want to make this pie ahead of time. First, you can always pre-make and bake the pie crust and store at room temperature overnight or even in the freezer for up to 2 months.
You can also make the filling the day before and keep it in an airtight container in the fridge. The next day, give it a good whisk before pouring into your pre-baked pie shell.
Storing and Freezing
- Refrigerator: You can store any leftover Butterscotch Coconut Cream Pie for up to 4 days in the fridge, making sure to cover it loosely with plastic wrap.
- Freezer: The best way to freeze this pie is after adding the filling to the pie crust and topping with whipped cream. Be sure and wrap well with plastic wrap, then freeze for up to 2 months. To thaw, transfer to the refrigerator overnight and then top with whipped cream just before serving.
Butterscotch and Coconut Cream Pie Recipe
Ingredients
- 1 recipe pie crust dough
Coconut Cream Pie Filling
- 3/4 cup light brown sugar
- 4 tablespoons cornstarch
- 1/2 teaspoon salt
- 2½ cups milk
- 3 large egg yolks
- 3 tablespoons butter
- 1/2 teaspoon coconut extract
- 1/2 teaspoon rum
- 1 cup sweetened shredded coconut, toasted (plus extra for topping)
Topping
- 3 cups homemade whipped cream
Instructions
- Preheat oven to 425 degrees.
- Prepare pie crust dough, then allow to chill in the fridge for about 30 minutes-1 hour.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Using a rolling pin, start in the middle of the dough and roll outwards to make a circle that is about 1/4" thick and large enough for the dough to hang over your pie plate at least 1/2".
- Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
- Blind bake the prepared pie crust in your preheated oven for about 12 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
Butterscotch Coconut Cream Pie Filling
- In a large pot, combine the brown sugar, cornstarch, and salt and whisk together. Pour in the cold milk and egg yolks, then whisk again until smooth.
- Turn heat on to medium high and whisk while the milk mixture comes to a boil. Continue to whisk at a low boil for 1 minute, or until the filling is thick and bubbly, then remove from heat. Add the butter, coconut extract, and rum, stirring until the butter has melted. Finally, add the toasted shredded coconut and stir again.
- Transfer the pie filling to the prepared pie crust, smoothing the top of the pie with a knife or off-set spatula. Lay a sheet of plastic wrap on top of the pie and let it come to room temperature before transferring to the fridge to cool for up to 24 hours.
- Top or serve with homemade whipped cream and toasted shredded coconut, and enjoy!
Notes
Nutrition
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This Butterscotch Coconut Cream Pie is melt-in-your-mouth soft, chewy and crazy delicious. It’s got a sweet, golden butterscotch and coconut filling with a flaky homemade pie crust that tastes great with a big dollop of fresh whipped cream.
Categories:
Desserts, Fall Recipes, Nut-Free, Pies, Spring Recipes, Summer Recipes, Thanksgiving, Vegetarian, Winter Recipes,
As a fruit pie person, this is the ONLY cream pie I like and don’t just like, but LOVE. So creamy and good and the coconut brings lovely texture and flavor. Definitely going on our holiday menu this year.
My family loves banana cream pie for thanksgiving. But I’m SO excited to introduce them to this recipe! EVERYTHING we make from your website turns out well and my family RAVES about. So I anticipate this pie will be no different and become a new family favorite!