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.
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.
- 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
- 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!
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
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.
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.
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
Single Pie Crust Recipe
- 1 ¼ cups All-Purpose Flour
- ½ teaspoon Salt
- 4 oz Crisco or butter
- ¼ cup Water cold
Coconut Cream Pie Filling
- ¾ cup Brown Sugar
- 4 Tablespoons Cornstarch
- ½ teaspoon Salt
- 2 ½ cups Milk
- 3 large Egg Yolks
- 3 Tablespoons Butter
- ½ teaspoon Coconut Extract
- ½ teaspoon Rum
- 1 cup Shredded Coconut toasted (plus extra for topping)
Homemade Whipped Cream
- 1 ½ Cups Heavy Whipping Cream
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Basic Pie Crust
- Preheat oven to 425 degrees.
- In a large mixing bowl, combine the four and salt.
- Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
- Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Form the dough into a flat disc, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick round circle large enough for the dough to hang over your pie plate at least ½".
- 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.
- 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.
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 stir at a 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. 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!
Homemade Whipped Cream
- In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
- Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until stiff peaks form.
- Use immediately, or cover with plastic wrap and chill for up to 24 hours. Enjoy!
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
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- Best Flaky Pie Crust
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- Fresh Peach Pie
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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.