Butterscotch and Coconut Cream Pie Recipe

A slice of coconut pie topped with whipped cream on a pie plate. butterscotch pie recipes.

5 from 3 votes

Butterscotch and Coconut Cream Pie Recipe

This Butterscotch Coconut 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.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Servings: 9-inch pie

Calories: 623kcal

Author: The Carefree Kitchen

Ingredients

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

Instructions

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!

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