Dolly Parton’s Butterscotch Pie Recipe

Introduction

Dolly Parton’s Butterscotch Pie is a rich and creamy dessert that combines the deep flavors of brown sugar and butter in a velvety filling. This classic Southern treat is easy to make and perfect for any occasion where a comforting sweet finish is desired.

Ingredients

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 3 large egg yolks
• 1/4 cup cornstarch
• 2 cups whole milk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 9-inch pre-baked pie crust
• Whipped cream, to taste (for topping)
• 1/2 cup chopped pecans (for garnish)

Instructions

1. Step 1: In a medium saucepan over medium heat, melt the butter and stir in the brown sugar until dissolved and bubbly.
2. Step 2: In a separate bowl, whisk together the egg yolks, cornstarch, and salt until smooth.
3. Step 3: Gradually add the milk to the egg mixture, stirring continuously to combine.
4. Step 4: Slowly pour the warm butter-sugar mixture into the egg mixture while whisking constantly to prevent curdling.
5. Step 5: Return the combined mixture to the saucepan and cook over medium-low heat, stirring continuously until it thickens, about 5 minutes.
6. Step 6: Remove from heat and stir in the vanilla extract.
7. Step 7: Pour the warm butterscotch filling into the pre-baked pie crust and smooth the top with a spatula.
8. Step 8: Let the pie cool at room temperature for 20 minutes, then refrigerate it for at least 3 hours to set.
9. Step 9: Before serving, top the pie with whipped cream and sprinkle with chopped pecans for added texture and flavor.

Tips & Variations

• Use a glass or metal pie plate for more even baking of the crust.
• Toast the pecans lightly before garnishing to enhance their flavor.
• For a richer pie, substitute half of the milk with heavy cream.
• Serve with a drizzle of caramel sauce for extra sweetness.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, let it sit at room temperature for 15 minutes before serving, but this pie is best enjoyed chilled. Do not freeze, as the texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust for this recipe?

Absolutely! A homemade pie crust works wonderfully and allows you to control the texture and flavor. Just make sure to prebake it fully before adding the filling.

What can I substitute for cornstarch if I don’t have any?

You can use an equal amount of all-purpose flour as a thickener, but the filling may be slightly less glossy and thick. Mix it well with the egg yolks to avoid lumps.

Dolly Parton’s Butterscotch Pie Recipe

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★★★★★

4.6 from 101 reviews

• Author: lilan
• Total Time: 3 hours 30 minutes
• Yield: 8 servings 1x

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Description

Dolly Parton’s Butterscotch Pie is a rich and creamy dessert featuring a luscious homemade butterscotch filling nestled in a flaky, pre-baked pie crust. The pie is topped with whipped cream and crunchy pecans, offering a delightful balance of smooth sweetness and nutty texture. Perfect for those craving a nostalgic, indulgent treat with a southern charm.

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Ingredients

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Filling

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 3 large egg yolks
• 1/4 cup cornstarch
• 2 cups whole milk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Pie Crust and Topping

• 1 9-inch pre-baked pie crust
• Whipped cream, to taste (for topping)
• 1/2 cup chopped pecans (for garnish)

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Instructions

1. Prepare Butterscotch Mixture: In a medium saucepan over medium heat, melt the butter and stir in the packed brown sugar until the mixture is dissolved and bubbly, creating a smooth butterscotch base.
2. Mix Egg Yolks and Cornstarch: In a separate bowl, whisk together the egg yolks, cornstarch, and salt until the mixture is smooth and uniform, ensuring no lumps remain.
3. Combine Milk and Egg Mixture: Gradually add the whole milk to the egg yolk mixture, stirring continuously to blend the ingredients evenly without curdling.
4. Incorporate Butter-Sugar Blend: Slowly pour the warm butterscotch butter-sugar mixture into the egg-milk mixture while whisking constantly to temper the eggs and prevent scrambling.
5. Cook the Filling: Return the combined mixture to the saucepan and cook over medium-low heat, stirring continuously until thickened, approximately 5 minutes, achieving a silky, pudding-like consistency.
6. Add Vanilla Extract: Remove the saucepan from heat and stir in the vanilla extract to enhance the flavor and aroma of the filling.
7. Fill the Pie Crust: Pour the warm butterscotch filling into the pre-baked 9-inch pie crust, smoothing the top with a spatula for an even surface.
8. Chill the Pie: Let the pie cool at room temperature for 20 minutes to set slightly, then place it in the refrigerator to chill for at least 3 hours to firm up completely.
9. Garnish and Serve: Before serving, top the pie with whipped cream to your liking and sprinkle the chopped pecans over the cream for added texture and flavor.

Notes

• Be sure to whisk constantly when adding the butterscotch mixture to the eggs to prevent scrambling.
• Allow the pie to chill adequately for best slicing results and set texture.
• Use a pre-baked pie crust to avoid a soggy bottom and save time.
• For a deeper butterscotch flavor, brown the butter slightly before adding the sugar, but do not burn it.
• Store leftovers covered in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: butterscotch pie, Dolly Parton pie, homemade pie, creamy pie, southern dessert, whipped cream topping, pecan garnish