• 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!