Butterscotch Coconut Pie

This Coconut Butterscotch Cream Pie recipe 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 Butterscotch Pie recipe, just add the filling to any of our 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.  

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.

Coconut Butterscotch Pie Ingredients

Homemade Pie Crust

• Flour – you can use all-purpose flour for this recipe.
• Salt – any sea salt or finely ground salt will work.
• Crisco – crisco works great because it doesn’t melt as easily as butter.  But, you can absolutely substitute cold butter if you’d prefer.
• Water – use super cold water to keep the dough as cool as possible.  You can even add ice cubes to the water (don’t add the ice cubes to the dough).
• Egg Wash and Sugar – applying an egg wash to the dough gives it a little shine and keeps the crust nice and crisp.  You don’t need much – just an egg and a tablespoon of water.  We like to finish off with a sprinkle of sugar, too.

Butterscotch Coconut Pie Filling

• Brown Sugar – 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.
• Salt
• 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.

Homemade Whipped Cream

• Heavy Whipping Cream – Make sure your heavy cream is super cold before trying to whip for the sturdiest whipped cream.
• Powdered Sugar – any powdered sugar will work.
• Vanilla Extract – pure vanilla extract tastes best.

How to Make Coconut Butterscotch Pie

1. Make the pie dough.  See our post on Homemade Flaky Pie Crust for detailed instructions on mixing, rolling, and shaping your own dough.  
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!

Recipe Variations for Homemade Butterscotch Pie

• Salted Butterscotch Cream Pie: Enhance the butterscotch flavor by adding a pinch of sea salt to the filling. Top the pie with a layer of salted caramel or a sprinkle of flaky sea salt.
• Chocolate Chip Butterscotch Cream Pie: Fold in chocolate chips into the butterscotch filling for a delightful chocolatey addition. Garnish the pie with whipped cream and additional chocolate chips.
• Toasted Pecan Butterscotch Cream Pie: Toast chopped pecans and add them to the pie filling for a nutty crunch. Sprinkle additional toasted pecans on top or around the edge of the pie for decoration.
• Banana Butterscotch Cream Pie: Layer sliced bananas on the bottom of the pie crust before adding the butterscotch filling. Top with whipped cream and banana slices for a delicious combination.
• Espresso Butterscotch Cream Pie: Add a shot of espresso or coffee extract to the butterscotch filling for a coffee-infused flavor. Dust the top with cocoa powder or chocolate-covered coffee beans.
• Maple Walnut Butterscotch Cream Pie: Replace some of the sugar in the filling with maple syrup for a unique sweetness. Fold in chopped walnuts for added texture and flavor.
• Gingersnap Crust Butterscotch Cream Pie: Use a gingersnap cookie crust for a spiced and crunchy base. Top with whipped cream and a sprinkle of ground ginger for extra warmth.

Frequently Asked Questions

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.

Here are more coconut recipes that we love!

• Coconut Rice
• Mini Coconut Cream Cookie Cups
• Coconut Caramel Magic Bars
• White Chocolate and Coconut Cookies
• Coconut Filled Chocolate Bundt Cake
• Coconut Peanut Butter No-Bake Cookies
• Easy Coconut French Toast Bake

More pie recipes:

• Apple Pie
• Best Razzleberry Pie
• Best Flaky Pie Crust
• Blackberry Pie
• Fresh Peach Pie
• Pecan Pie
• Key Lime Pie Recipe
• Coconut Cream Pie
• Banana Cream Pie
• Cherry Pie
• More Best Pie Recipes
• More Best Dessert Recipes

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.