Coconut Butterscotch Pie

A pie recipe from “Cocnut – Sun-Sweetness From The Tropics”
published by Franklin Baker Company in 1928

Coconut Butterscotch Pie

Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes in the middle 19th century used treacle (molasses) in place of or in addition to sugar.

Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes).

The term butterscotch is also often used more specifically of the flavour of brown sugar and butter together, even where the actual confection butterscotch is not involved, such as in butterscotch pudding.

3/4 cup sifted Swans Down Cake Flour
1 1/2 cups brown sugar
1/4 teaspoon salt
3 cups milk, scalded
3 egg yolks, slightly beaten
4 tablespoons butter
1 1/2 teaspoons vanilla
1 cup Baker’s Coconut
1 baked 9-inch pie shell
6 tablespoons sugar
3 egg whites, stiffly beaten
1/2 cup Baker’s Coconut


[1] Combine flour, sugar, and salt. Add milk gradually, place in double boiler, and cook until thickened, stirring constantly. Pour small amount of mixture over egg yolks, return to double boiler, and cook 3 to 4 minutes longer.

[2] Remove from fire; add butter, vanilla, and 1 cup coconut. Cool and pour into pie shell. Top with meringue, made by folding sugar into egg whites. Sprinkle with 1/2 cup coconut.

[3] Bake in moderate oven (350° F.) 12 to 15 minutes, or until delicate brown.