Experience the sweet charm of Dolly Parton’s beloved Butterscotch Pie—a rich, creamy dessert with a buttery graham cracker crust and smooth, luscious filling. This Southern favorite is perfect for special occasions, family dinners, or anytime you crave a comforting slice of homemade pie.
Why You’ll Love This Recipe:
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Rich butterscotch flavor: A perfect balance of sweetness and buttery depth
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Easy graham cracker crust: No rolling dough required
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Silky custard filling: Smooth, thick, and perfectly set
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Iconic recipe: A beloved dessert inspired by Dolly Parton herself
Ingredients Breakdown
For the Crust:
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Graham Cracker Crumbs (1 ½ cups): Creates a crisp, buttery base.
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Granulated Sugar (¼ cup): Sweetens the crust.
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Ground Cinnamon (½ tsp, optional): Adds warm spice notes for depth.
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Unsalted Butter – Melted (½ cup): Binds crumbs and adds richness.
For the Filling:
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Packed Brown Sugar (1 cup): Provides the signature deep, caramel flavor.
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All-Purpose Flour (¼ cup): Thickens the filling to creamy perfection.
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Salt (¼ tsp): Balances sweetness and enhances flavor.
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Whole Milk (2 ½ cups): Makes the filling smooth and creamy.
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Egg Yolks (3 large): Adds richness and helps thicken the custard.
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Unsalted Butter (4 tbsp): Adds silky richness to the filling.
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Vanilla Extract (1 tsp): Brings warmth and depth to the butterscotch flavor.
Optional Topping:
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Whipped Cream: Adds a light, fluffy contrast to the rich pie.
Tips and Tricks:
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Don’t skip tempering the eggs—this prevents curdling and ensures smooth custard.
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Use whole milk for the creamiest texture; substitute cream for even richer filling.
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For added flavor, sprinkle a pinch of sea salt over the whipped cream topping.
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Store leftovers covered in the refrigerator for up to 3 days.
Variations and Customizations:
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Salted Butterscotch Pie: Add a sprinkle of flaky sea salt on top for a sweet-salty contrast.
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Nutty Crunch: Add chopped toasted pecans or walnuts to the crust or sprinkle on top.
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Vegan Version: Substitute plant-based milk and vegan butter, and use cornstarch instead of flour for thickening.
Pairing Suggestions:
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Serve alongside a scoop of vanilla bean ice cream for extra indulgence.
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Pair with freshly brewed coffee or black tea for a balanced dessert experience.
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Add fresh berries or a raspberry coulis on the side for a fruity twist.
Storage Instructions:
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Keep the pie refrigerated, covered tightly with plastic wrap or in an airtight container.
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Consume within 3 days for best freshness and texture.
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Do not freeze, as the custard texture may be compromised.
Popular Questions:
Can I make the crust without graham crackers?
Yes! Use crushed digestive biscuits or shortbread cookies as a delicious alternative.
What if I don’t have ground cinnamon?
It’s optional—omit or replace with a pinch of nutmeg or pumpkin spice for variation.
How do I know when the filling is done?
The filling should be thick enough to coat the back of a spoon and bubble gently.
Dolly Parton’s Butterscotch Pie
Ingredients
Equipment
Method
- In a saucepan over medium heat, melt butter and stir in brown sugar until fully dissolved.
- In a separate bowl, whisk together egg yolks, cornstarch, and salt.
- Gradually add the milk, stirring continuously to prevent lumps.
- Slowly pour the warm butter-sugar mixture into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium-low heat, stirring until thickened (about 5 minutes).
- Remove from heat and stir in vanilla extract.
- Pour the warm butterscotch filling into the pre-baked pie crust.
- Smooth the top and let it cool at room temperature for 20 minutes.
- Refrigerate for at least 3 hours to set completely.
- Top with whipped cream and chopped pecans before serving.
