Best 9 Butterscotch Coconut Pecan Pie Recipes

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Indulge in a delightful symphony of flavors with the Butterscotch Coconut Pecan Pie, a delectable treat that tantalizes taste buds with its irresistible combination of sweet and nutty goodness. This exceptional pie features a luscious butterscotch filling, enriched with the aromatic essence of coconut and the crunchy texture of pecans, all nestled within a flaky, golden crust. Prepare to be captivated by the symphony of flavors and textures in every bite. Whether you're a seasoned baker or a novice in the kitchen, this recipe offers a detailed guide to creating this masterpiece, ensuring a perfect result that will impress your loved ones. Additionally, discover variations of this classic recipe, including a gluten-free option and a decadent chocolate-covered pecan pie, offering a range of options to suit diverse dietary preferences and taste profiles. Embark on a culinary adventure and create a pie that will leave an unforgettable impression.

Here are our top 9 tried and tested recipes!

BUTTERSCOTCH PIE



Butterscotch Pie image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 20

2 1/4 cups milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons Scotch whisky
1 1/2 teaspoons pure vanilla extract
1 cup whipped cream, for garnish
Piecrust, baked blind, recipe follows
2 egg whites
Pinch salt
2 tablespoons sugar
4 1/2 cups sifted all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar

Steps:

  • In a large saucepan, combine the milk and cream, and bring to a simmer over medium heat. Immediately turn off the heat and set aside.
  • In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. (You will smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.)
  • Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture is not smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
  • Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Add the scotch and whisk in.
  • Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
  • Turn off the heat and whisk in the vanilla extract. Pour into the pre-baked pie shell and chill, uncovered, at least 2 hours, or overnight.
  • Preheat oven to 400 degrees F.
  • For the meringue top: Whip whites with the salt to soft peaks, then add sugar and whip until sugar is dissolved and whites are glossy. Spread meringue on top of the slightly cooled pie and bake for 5 minutes until lightly browned (cappuccino colored). Chill until ready to serve.
  • In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter.
  • In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
  • Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
  • When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you.
  • Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11-inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
  • Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work.
  • To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
  • Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it will patch easily. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
  • For a single-crust pie: Working around the rim, turn the crust under itself (not under the rim of the pan) to make a thick edge, pressing it firmly against the pan to reduce shrinkage. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
  • Chill the finished crust or crusts for 20 to 30 minutes before filling the pie. When the bottom crust is filled, rest the top crust on top and pinch the edges together, turning them under all the way around. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
  • For a prebaked pie or tart crust (blind baking): Preheat the oven to 375 degrees F. Line the inside of the chilled crust with aluminum foil (don't turn it down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn "blond". Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent overbaking, until medium brown.
  • Yield: 2 crusts
  • Preparation time: 15 minutes plus rolling and shaping
  • Cooking time: 30 minutes
  • Ease of preparation: moderate
  • Recipe courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

BUTTERSCOTCH PIE



Butterscotch Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 cup packed light brown sugar
4 tablespoons heavy cream
3 tablespoons unsalted butter
2 cups milk
3 tablespoons cornstarch
3 large eggs, separated
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup granulated sugar
One 9-inch pie crust, homemade or purchased, prebaked as directed

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
  • Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
  • Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

BUTTERSCOTCH PIE WITH PECAN-SHORTBREAD CRUST



Butterscotch Pie with Pecan-Shortbread Crust image

For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic nod to butterscotch pudding. Using a rectangular fluted tart pan gives this stunner a more graphic look, and makes it a snap to cut into small servings-so family and friends can feel free to try every option on the dessert table.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h

Yield Serves 10 to 12

Number Of Ingredients 16

1 cup pecan halves
1 cup plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
1/3 cup granulated sugar
1 large egg yolk
1 cup firmly packed dark-brown sugar
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon kosher salt
4 large egg yolks
1 2/3 cups whole milk
3 tablespoons unsalted butter
48 pecan halves
2 tablespoons sugar
1/4 teaspoon kosher salt
1 tablespoon whisked egg white (from 1 large egg)

Steps:

  • Crust: Preheat oven to 375°F. Toast pecans on a rimmed baking sheet until fragrant and golden, 8 to 10 minutes. Let cool 15 minutes, then finely grind in a food processor. Add flour and salt to food processor and pulse just to combine.
  • In a bowl, stir together butter and granulated sugar; stir in egg yolk. Add flour-pecan mixture and stir until mixture has the texture of fine crumbs and holds together when pressed between two fingers. Press evenly into bottom and up sides of an 8 1/4-by-11-inch fluted tart pan with a removable bottom.
  • Freeze pan 15 minutes, then transfer to oven and bake until set and deep golden brown, about 25 minutes. Transfer pan to a wire rack; let cool 15 minutes.
  • Filling: Meanwhile, in a saucepan, whisk together brown sugar, cornstarch, and salt. Whisk in egg yolks, then milk. Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and whisk in butter. Pour filling into crust and let cool 15 minutes. Press plastic wrap directly onto surface of filling and refrigerate until set, at least 4 hours and up to 2 days.
  • Pecans: Reduce oven temperature to 350°F. In a small bowl, stir together pecans, sugar, salt, and egg white. Spread mixture into an even layer on a rimmed baking sheet. Bake, stirring once, until golden brown and crunchy, about 15 minutes. Separate clumped nuts with a fork; let cool completely. Pecans can be stored in an airtight container at room temperature up to 1 week.
  • To serve pie, remove plastic wrap, then sides of pan; transfer pie to a platter. Decorate with sugared pecans, cut into squares, and serve.

BUTTERSCOTCH PIE



Butterscotch Pie image

This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. -Cary Letsche, Brandenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 cup packed brown sugar
2 cups whole milk
1/4 teaspoon salt
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 0 fiber), Protein 6g protein.

BUTTERSCOTCH COCONUT PECAN PIE



Butterscotch Coconut Pecan Pie image

Original recipe was from David Letterman's Mom's cookbook from the 1990's.

Provided by RC :)

Categories     Pies

Time 1h

Number Of Ingredients 10

2 Tbsp brown sugar
2 Tbsp white sugar
3 Tbsp unsalted butter, softened
1/4 tsp salt
2 eggs, slightly beaten
1 12-oz. jar(s) butterscotch ice cream topping
1 tsp vanilla
1/2 c shredded coconut
1/2 c chopped pecans
1-9 in. unbaked pie shell

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In a medium bowl, combine all ingredients in the order listed, stirring after each addition.
  • 3. Pour batter into pie shell.
  • 4. Bake 40 - 45 minutes. Let cool; serve at room temperature.

BUTTERSCOTCH COCONUT PECAN PIE



Butterscotch Coconut Pecan Pie image

I love it.

Provided by Chris Newsom

Categories     Pies

Time 55m

Number Of Ingredients 10

2 Tbsp brown sugar
2 Tbsp sugar
3 Tbsp softened unsalted butter
1/4 tsp salt
2 eggs , slightly beaten
1 (12oz.) jar(s) butterscotch ice cream topping
1 tsp vanilla
1/2 c coconut
1/2 c chopped pecans
1 (9 inch) unbaked pie shell

Steps:

  • 1. In a medium bowl combine sugars, butter , salt and eggs.
  • 2. Add ice cream topping, vanilla and mix well
  • 3. stir in coconut and pecans
  • 4. pour into unbaked pie shell and bake at 350 degrees for 40 to 45 minutes
  • 5. serve at room temperature

COCONUT PECAN PIE



Coconut Pecan Pie image

This is a nice change from pecan pie. It is my husband's favorite. Very sweet and rich. If you use a deep dish pie crust, use 1 cup pecans. For a smaller pie crust use 1/2 cup.

Provided by LALYC

Categories     Desserts     Pies     Pecan Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

1 (9 inch) unbaked pie crust
½ cup butter, melted
3 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 ½ cups white sugar
3 ½ ounces flaked coconut
½ cup chopped pecans, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
  • Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
  • Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.

Nutrition Facts : Calories 492.9 calories, Carbohydrate 55.5 g, Cholesterol 100.3 mg, Fat 29.2 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 13.4 g, Sodium 260.3 mg, Sugar 42.6 g

COCONUT-PECAN TART



Coconut-Pecan Tart image

Elegan and gluten free, this tart starts with a no-bake, press-in crust made with coconut and almond flour-no rolling out or blind-baking required. The filling is an enchanting elixir of butter, sugar, cream, and condensed milk speckled with coarse semisweet chocolate and pecan halves (imagine the best candy bar you've never eaten). Sprinkle on salt flakes, and slice it thin; even a sliver will satisfy.

Provided by Greg Lofts

Categories     Pie & Tarts Recipes

Time 1h5m

Yield Serves 12 to 16

Number Of Ingredients 16

Vegetable-oil cooking spray or vegetable oil, for pan
1 1/4 cups unsweetened shredded coconut
1 cup almond flour
1/4 teaspoon kosher salt (we use Diamond Crystal)
2 tablespoons unsalted butter, melted
3 tablespoons light corn syrup
2 tablespoons unsalted butter
1/3 cup packed light-brown sugar
1/3 cup heavy cream
Pinch of kosher salt
4 ounces semisweet chocolate, coarsely chopped (about 3/4 cup)
8 ounces pecan halves (2 cups)
2/3 cup sweetened condensed milk (from a 14-ounce can)
2 large eggs, room temperature
1 teaspoon pure vanilla paste or extract
Flaky sea salt, such as Jacobsen, for sprinkling

Steps:

  • For the Crust: Spray a 9-by-1-inch round tart pan with a removable bottom with cooking spray (or brush with oil). In a bowl, combine coconut, flour, and kosher salt. Stir in butter and syrup until mixture has the texture of wet sand and no dry flour remains (it should be crumbly but hold together when pinched between your fingers).
  • Sprinkle evenly over bottom of prepared pan, with slightly more of mixture at edges, then press evenly into bottom and up sides of pan (since crust is thin, it's important to distribute evenly before packing down). Refrigerate until ready to use or, covered, up to 1 day.
  • For the Filling: Preheat oven to 350°F. In a small saucepan, combine butter, brown sugar, cream, and kosher salt. Bring to a boil over medium-high heat; cook until thickened slightly, about 2 minutes. Let cool 10 minutes. Transfer tart pan to a rimmed baking sheet. Pour cooled butterscotch into crust, smoothing to edges with an offset spatula. Sprinkle chocolate and pecans into crust. In a bowl, whisk together condensed milk, eggs, and vanilla. Pour over chocolate-pecan mixture.
  • Bake until crust is golden brown and filling is bubbly in places, 30 to 35 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove sides from pan and let cool completely (if crust is sticking anywhere along sides of pan, loosen by running a paring knife up and down in sticky spots before removing). To serve, sprinkle with flaky salt and cut into fingers.

BUTTERSCOTCH PECAN PIE



Butterscotch Pecan Pie image

Make and share this Butterscotch Pecan Pie recipe from Food.com.

Provided by Christine

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
1 cup light brown sugar, packed
2 tablespoons margarine or 2 tablespoons butter, melted
1 cup pecan halves
1 9-inch pie shell
whipped cream

Steps:

  • Preheat oven to 400* In medium bowl, beat eggs slightly.
  • Add corn syrup, salt, vanilla, brown sugar and butter; mix well.
  • Stir in nuts.
  • Pour into unbaked pie shell.
  • Bake 15 minutes.
  • Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.
  • Let cool completely on wire rack.
  • Just before serving, decorate around edge with rosettes of whipped cream.

Tips:

  • For the perfect pie crust, use a combination of all-purpose flour and butter. The butter will help to create a flaky crust.
  • When measuring the flour, be sure to spoon it into the measuring cup and level it off with a knife. This will prevent you from adding too much flour, which can make the crust tough.
  • When rolling out the dough, be sure to do it on a lightly floured surface. This will prevent the dough from sticking.
  • If you don't have a pie plate, you can use a 9-inch springform pan. Just be sure to grease the pan before adding the dough.
  • To make sure the pie filling is set, insert a toothpick into the center of the pie. If it comes out clean, the pie is done.

Conclusion:

Butterscotch Coconut Pecan Pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of butterscotch, coconut, and pecans is a classic that is sure to please everyone. With its flaky crust and creamy filling, this pie is a surefire hit.

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