Butterscotch Pie with Coconut Curry Crust

Butterscotch Pie with Coconut Curry Crust

A bit of curry in the crust pairs perfectly with the custardy butterscotch filling in this sweet yet slightly savory dessert. Look to our Pies & Tarts special issue for more exclusive pie recipes. Learn more about rolling pie dough, different pie crusts, and get more recipes in our Pies & Tarts section on our website! 

5.0 from 2 reviews
Butterscotch Pie with Coconut Curry Crust
Makes 1 (9-inch) pie
  • ½ cup (113 grams) unsalted butter, cubed
  • 1⅔ cup (385 grams) firmly packed dark brown sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  • ⅔ cup (160 grams) heavy whipping cream,room temperature
  • 4 large eggs (200 grams)
  • 2 large egg yolks (37 grams)
  • 1 tablespoon (13 grams) vanilla extract
  • Coconut Curry Crust (recipe below)
  • Garnish: confectioners’ sugar
  1. Preheat oven to 400°F (200°C).
  2. In a medium saucepan, melt butter over medium heat. Add brown sugar and salt, stirring to combine. Bring to a simmer, and cook for 3 minutes, stirring constantly. Remove from heat, and carefully whisk in cream. Let cool for 20 minutes.
  3. To cream mixture, add eggs and egg yolks, one at a time, whisking until well combined after each addition. Stir in vanilla. Pour into prepared Coconut Curry Crust.
  4. Bake for 10 minutes. Reduce oven temperature to 300°F (150°C), and bake until set but slightly jiggly in center, 25 to 30 minutes more. Let cool completely. Garnish with confectioners’ sugar, if desired. Cover and refrigerate for up to 5 days.

5.0 from 2 reviews
Coconut Curry Crust
Makes 1 (9-inch) crust
  • 1¼ cups (156 grams) all-purpose flour
  • ¼ cup (13 grams) desiccated coconut, toasted
  • 1½ teaspoons (6 grams) granulated sugar
  • 1 teaspoon (2 grams) madras curry powder
  • ½ teaspoon (1 gram) ground ginger
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  • ¼ teaspoon turmeric
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 4 tablespoons (60 grams) ice water
  1. In the work bowl of a food processor, place flour, coconut, sugar, curry powder, ginger, salt, pepper, and turmeric; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add ice water, 1 tablespoon (15 grams) at a time, just until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
  2. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under. Using kitchen scissors, make a ¼-inch 45-degree cut into dough, being careful not to cut all the way through dough. Lay one dough piece over to left side. Make another ¼-inch cut, and lay to right side. Repeat process around pie plate until you reach the first cut. Freeze for 20 minutes.
  3. Preheat oven to 400°F (200°C).
  4. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  5. Bake for 20 minutes. Carefully remove paper and weights. Let cool completely.


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  1. I am delighted to have these recipes but was hoping my subscription was a hard copy of a magazine instead of things sent to my email. Is is possible to get Bake from Scratch in hard copy? Susan Ludington at Susan.ludington@case.edu Thank you.

  2. I made this pie for my Friendsgiving this year. It is SO amazing! The flavors are so good and interesting. It’s a rich pie with a savory and sweet taste! LOVED IT!

  3. I made this pie for Christmas Eve, even though everyone said it would be weird. I proved them all wrong and it was a huge hit. I love being able to get people out of their boring dessert ruts and try something a little more exciting for a change.


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