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Dolly Parton’s Butterscotch Pie
Emily

Dolly Parton’s Butterscotch Pie

A rich and creamy Southern classic, Dolly Parton’s Butterscotch Pie features a velvety butterscotch custard filling, a buttery crust, and a fluffy whipped cream topping with crunchy pecans.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

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, for topping
  • 1/2 cup chopped pecans, for topping

Equipment

  • Saucepan
  • Whisk
  • Mixing bowl
  • Spatula
  • Measuring cups and spoons
  • refrigerator
  • 9-inch pie dish

Method
 

  1. In a saucepan over medium heat, melt butter and stir in brown sugar until fully dissolved.
  2. In a separate bowl, whisk together egg yolks, cornstarch, and salt.
  3. Gradually add the milk, stirring continuously to prevent lumps.
  4. Slowly pour the warm butter-sugar mixture into the egg mixture, whisking constantly.
  5. Return the mixture to the saucepan and cook over medium-low heat, stirring until thickened (about 5 minutes).
  6. Remove from heat and stir in vanilla extract.
  7. Pour the warm butterscotch filling into the pre-baked pie crust.
  8. Smooth the top and let it cool at room temperature for 20 minutes.
  9. Refrigerate for at least 3 hours to set completely.
  10. Top with whipped cream and chopped pecans before serving.

Notes

For best results, allow the pie to chill for several hours or overnight before serving. You can substitute a graham cracker crust for a sweeter twist, or add a drizzle of caramel sauce before topping with whipped cream.