Golden Coconut Indulgence

Indulge in a slice of pure dessert heaven with this exquisite Coconut Butterscotch Cream Pie. This recipe marries the rich, caramelized notes of butterscotch with the tropical sweetness and delightful chewiness of coconut, all nestled within a perfectly flaky, buttery pie crust. Topped with a generous dollop of freshly whipped cream, it’s a symphony of flavors and textures that promises to captivate your taste buds and leave a lasting impression.

Whether you’re a seasoned baker or seeking a simpler approach, this versatile recipe offers options for every skill level. If you prefer a no-bake experience, simply pour the creamy filling into one of our recommended no-bake pie crusts. Imagine the ease of a Nilla Wafer Pie Crust, the classic crunch of a Graham Cracker Pie Crust, or the spiced warmth of a Gingersnap Pie Crust. Just let it chill to perfection in the refrigerator, then crown it with fluffy whipped cream for an effortless yet stunning dessert.

The Irresistible Charm of Homemade Butterscotch Cream Pie

There’s something inherently magical about a homemade pie, and this Coconut Butterscotch Cream Pie is no exception. It’s the kind of dessert that fills your home with comforting aromas and promises a truly special treat. The genius who first envisioned the marriage of rich, buttery butterscotch and exotic, chewy coconut created a masterpiece of flavor and contrasting textures.

The filling itself is a dream – lusciously soft, incredibly chewy thanks to the shredded coconut, and undeniably decadent. Achieving this perfect consistency involves a careful blend of cornstarch, milk, and egg yolks, which thicken the mixture into a custardy delight that sets beautifully. Once cooled, each slice holds its form, yet melts in your mouth with every bite. The chewy coconut pieces scattered throughout provide a wonderful textural counterpoint, making each spoonful an exciting experience.

At the heart of the butterscotch flavor lies the deep, caramel notes of brown sugar, beautifully enhanced by rich butter. To elevate this classic combination, we infuse it with a hint of tropical coconut extract, a dash of dark rum for complexity, and generous amounts of toasted coconut. The rum is optional but adds a subtle warmth and depth that complements the butterscotch and coconut exquisitely. Serve this magnificent pie with a generous cloud of freshly whipped cream and perhaps an extra sprinkle of toasted coconut for a truly unforgettable dessert, perfect for any season or celebration.

Crafting Perfection: Essential Ingredients for Your Pie

Creating an exceptional Coconut Butterscotch Cream Pie starts with understanding the role each ingredient plays. Here’s a closer look at what you’ll need and why these components are crucial for achieving that irresistible flavor and texture:

• Pie Crust: The foundation of any great pie. You have the option to craft your own homemade flaky pie crust, a rewarding endeavor that yields unparalleled texture and flavor. Alternatively, opt for the convenience of a no-bake crust, such as a Graham Cracker Pie Crust, for a quicker preparation without compromising on taste. Whichever you choose, ensure it’s blind-baked and completely cooled before adding the filling.
• Brown Sugar: This is the star ingredient responsible for the signature butterscotch flavor. The molasses content in brown sugar provides depth and a rich, caramelized sweetness that white sugar simply cannot replicate. You can use either light or dark brown sugar; dark brown sugar will impart a more intense, deeper molasses flavor, while light brown sugar offers a milder, sweeter profile. Both work wonderfully, so choose according to your preference for sweetness and depth.
• Cornstarch: A vital thickening agent for our creamy custard filling. Cornstarch ensures the pie sets perfectly, allowing for clean, beautiful slices once chilled. It works by forming a stable gel with the liquids and egg yolks, preventing a runny filling. Be sure to whisk it thoroughly with the dry ingredients before adding liquids to avoid lumps.
• Milk: The liquid base of our custard. For the richest, creamiest texture and flavor, whole milk is highly recommended. You can also use 2% milk, but be aware that the final texture might be slightly less decadent. The fat content in whole milk contributes significantly to the pie’s luxurious mouthfeel.
• Egg Yolks: These perform a dual role: they add richness and contribute to the custard’s smooth, velvety texture, while also acting as a natural thickener. For the best results, always use fresh egg yolks rather than carton egg yolks, as fresh yolks emulsify better and provide superior flavor. Save the egg whites for another recipe!
• Butter: Essential for both flavor and texture. Butter is integral to the “butter” in butterscotch, adding a foundational richness and a silky finish to the filling. Cutting it into chunks before adding it to the hot mixture will help it melt more quickly and evenly, incorporating smoothly into the custard.
• Coconut Extract: This intensifies the coconut flavor in the pie, ensuring it stands out beautifully against the butterscotch. You can typically find coconut extract alongside vanilla extract in the baking aisle of most grocery stores, or easily order it online. A little goes a long way in enhancing the tropical essence.
• Rum: An optional but highly recommended ingredient. A splash of rum (any type will do, but dark rum adds more character) deepens the butterscotch notes and adds a subtle, sophisticated warmth to the overall flavor profile. If you prefer to omit alcohol, the pie will still be delicious. You can substitute with a tiny bit of vanilla extract if desired.
• Shredded Coconut: This provides both texture and pronounced coconut flavor. Whether you choose sweetened or unsweetened shredded coconut depends on your desired level of sweetness. For the absolute best flavor and aroma, always toast the shredded coconut before incorporating it into the filling or using it as a garnish. Toasted coconut has a deeper, nuttier flavor that truly elevates the pie.

Mastering the Art of Coconut Butterscotch Pie: A Step-by-Step Guide

Creating this show-stopping Coconut Butterscotch Cream Pie is a rewarding process. Follow these detailed steps to achieve a perfectly balanced and utterly delicious dessert:

1. Prepare Your Pie Dough: If you’re opting for a homemade crust, begin by preparing your flaky pie crust dough according to the recipe instructions. Ensure it has enough time to chill in the refrigerator for at least 30 minutes to an hour. This chilling period is crucial for relaxing the gluten, making the dough easier to roll and preventing shrinkage during baking.
2. Roll and Line the Pie Dish: Once chilled, remove the dough from its plastic wrap and place it on a lightly floured surface. Using a rolling pin, gently roll the dough outwards from the center to form a circle approximately 1/4 inch thick and large enough to extend at least 1/2 inch beyond the edges of your pie plate. Carefully transfer the rolled dough into the pie plate. Trim any excess, then fold the edges under and pinch or crimp them decoratively.
3. Prick and Blind Bake the Crust: To prevent the crust from puffing up excessively and to ensure even baking, prick the bottom and sides of the pie dough with a fork at intervals of about 2 inches. Next, line the raw pie crust with parchment paper or aluminum foil, then fill it with ceramic pie weights, dry beans, or even uncooked rice. Blind baking creates a sturdy, crisp base that won’t become soggy when the creamy filling is added. Bake in a preheated 425°F (220°C) oven for approximately 12-15 minutes, or until the edges are lightly golden. Remove the weights and liner, then continue baking for another 5-7 minutes until the bottom is lightly golden. Allow the crust to cool completely on a wire rack while you prepare the filling.
4. Craft the Coconut Cream Filling: In a large, heavy-bottomed pot, whisk together the brown sugar, cornstarch, and a pinch of salt until thoroughly combined. This dry mix ensures there are no lumps when the liquids are introduced. Gradually pour in the cold milk and the whisked egg yolks, then whisk again until the mixture is smooth and uniform.
5. Cook the Custard to Perfection: Place the pot over medium-low heat. It is absolutely essential to stir this mixture constantly, using a whisk or a rubber spatula, to prevent scorching and to ensure the cornstarch and egg yolks thicken evenly. Continue stirring until the mixture comes to a gentle boil and thickens significantly – it should be bubbly and visibly thick after boiling for about 1 minute. Immediately remove the pot from the heat.
6. Finish the Filling: Stir in the butter (cut into chunks for quicker melting), coconut extract, and rum (if using) into the hot custard. Mix until the butter has completely melted and everything is well incorporated. Finally, add the toasted shredded coconut and give it another good stir to distribute it evenly throughout the creamy filling.
7. Fill and Chill: Carefully transfer the warm, luscious pie filling into the prepared and cooled pie crust. Use a knife or an offset spatula to smooth the top of the pie for a beautiful presentation. To prevent a “skin” from forming on the surface as it cools, gently lay a sheet of plastic wrap directly onto the surface of the filling, pressing it down lightly. Allow the pie to come to room temperature on your counter for about 30-60 minutes before transferring it to the refrigerator. Chill for a minimum of 4 hours, and ideally up to 24 hours, to allow the filling to set completely. This crucial step ensures clean, perfect slices.
8. Garnish and Serve: Just before serving, remove the plastic wrap. Top your chilled Coconut Butterscotch Cream Pie with a generous amount of homemade whipped cream and a sprinkle of extra toasted shredded coconut. Slice with a sharp, warm knife for the cleanest cuts, and savor every indulgent bite!

Frequently Asked Questions About Butterscotch and Coconut Pie

Here are some common questions to help you perfect your Coconut Butterscotch Cream Pie:

Storing and Freezing Your Coconut Butterscotch Cream Pie

To ensure your delicious pie remains fresh and enjoyable, follow these storage guidelines:

• Refrigerator: Any leftover Coconut Butterscotch Cream Pie should be stored in the refrigerator. Cover it loosely with plastic wrap or aluminum foil to prevent it from drying out or absorbing other odors. It will maintain its best quality for up to 4 days.
• Freezer: For longer storage, this pie freezes beautifully. The ideal method is to freeze the entire pie after adding the filling to the crust but before adding the whipped cream topping. Wrap the pie thoroughly with several layers of plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. To thaw, transfer the frozen pie to the refrigerator overnight. Just before serving, add the freshly whipped cream and any additional toasted coconut garnish.

Butterscotch and Coconut Cream Pie Recipe

Author
The Carefree Kitchen

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.

Print Recipe
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Prep:
30 mins

Cook:
15 mins

Total:
45 mins

Yields
1 9-inch pie

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

1. Preheat oven to 425 degrees F (220 C).
2. Prepare pie crust dough, then allow to chill in the fridge for about 30 minutes-1 hour.
3. 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″.
4. 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.
5. Blind bake the prepared pie crust in your preheated oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven, remove weights and liner, and let cool completely while you make the filling.

Butterscotch Coconut Cream Pie Filling

1. 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.
2. Turn heat to medium-low and whisk constantly 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.
3. Transfer the pie filling to the prepared and cooled pie crust, smoothing the top of the pie with a knife or off-set spatula. Lay a sheet of plastic wrap directly on top of the pie filling and let it come to room temperature before transferring to the fridge to cool for up to 24 hours.
4. Top or serve with homemade whipped cream and extra toasted shredded coconut, and enjoy!

Notes

Storing instructions: Store leftover pie loosely covered with plastic wrap for up to 4 days in the fridge. To freeze, wrap well with plastic wrap and store frozen for up to 2 months. To thaw, transfer to the refrigerator overnight and then top with whipped cream just before serving.

Nutrition

Calories: 623kcal

|

Carbohydrates: 53g

|

Protein: 7g

|

Fat: 43g

|

Saturated Fat: 22g

|

Polyunsaturated Fat: 5g

|

Monounsaturated Fat: 13g

|

Trans Fat: 2g

|

Cholesterol: 149mg

|

Sodium: 418mg

|

Potassium: 230mg

|

Fiber: 1g

|

Sugar: 33g

|

Vitamin A: 1003IU

|

Vitamin C: 1mg

|

Calcium: 147mg

|
Iron: 2mg

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course
Dessert

Cuisine
American

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This Coconut Butterscotch Cream Pie isn’t just a dessert; it’s an experience. With its melt-in-your-mouth soft, yet delightfully chewy texture, and a filling that perfectly balances sweet golden butterscotch with fragrant coconut, all encased in a buttery, flaky homemade pie crust, it’s a recipe destined to become a family favorite. The generous topping of fresh whipped cream elevates it to a truly unforgettable treat. We encourage you to try this recipe and share the joy of homemade goodness!