Dolly Parton Butterscotch Pie

There is nothing quite like the nostalgia of Dolly Parton’s Butterscotch Pie If you are longing for something both comforting and showstopping this southern classic delivers a custardy filling with irresistible toasty notes tucked inside flaky pastry It is just the kind of dessert my family craves for holidays and Sunday suppers alike

I remember first making this pie for a potluck The plate was empty before dinner was even done and now it is the first thing my niece requests for her birthday every year

Ingredients

• Unsalted butter: brings rich buttery undertones Choose high quality butter for the best flavor
• Packed brown sugar: is the heart of the butterscotch use dark for a deeper molasses flavor or light for something milder
• Large egg yolks: create a creamy texture and help the filling set look for bright yellow yolks for the richest color
• Cornstarch: thickens the pudding to sliceable perfection choose a brand you trust for consistency
• Whole milk: adds creaminess without being too heavy You want milk that is super fresh for the purest flavor
• Salt: enhances the toasty notes do not skip even a pinch makes a difference
• Vanilla extract: gives a signature finish try pure vanilla for more flavor impact
• Pre-baked pie crust: acts as a crisp buttery base Store-bought works but homemade always gets extra compliments
• Whipped cream for garnish: adds a dreamy lightness homemade whipped cream will lift the whole dessert
• Chopped pecans: lend crunch and a nutty finish Pick fresh pecans that smell sweet and buttery

Instructions

Prepare the Pie Crust:

Bake your nine inch pie crust using your favorite recipe or a store bought shell Let it cool completely so the filling sets properly The crust should be golden brown and crisp to prevent sogginess

Melt Butter and Sugar:

Set a medium saucepan over medium heat and add butter Once melted scatter in the brown sugar Stir constantly for about two minutes until the mixture melts together and looks thick and glossy This step creates a deep butterscotch base

Mix the Milk and Cornstarch:

In a separate bowl whisk together cornstarch salt and milk The mixture should have no lumps at all because these will cause uneven thickening Slowly stream this into the saucepan with your butter and sugar Whisk often to keep things perfectly smooth

Temper the Egg Yolks:

In a small bowl beat your egg yolks to break them up Ladle a few spoonfuls of the steamy milk mixture into the yolks while whisking vigorously so you do not cook the eggs Pour this tempered mixture back into your saucepan whisking nonstop

Cook Until Thick:

Keep cooking everything over medium heat For five to eight minutes whisk steadily as it starts to thicken Stop once it is as thick as pudding and coats the back of a spoon but do not allow it to bubble or boil or it may scorch

Add Vanilla:

Take the pot off the heat and stir in vanilla extract right away Vanilla will fade if added earlier so save it for the end

Fill the Crust:

Immediately pour your warm butterscotch pudding into the baked and cooled pie crust Use a spatula to even out the top for a beautiful finish

Chill:

Press plastic wrap gently on the surface of the pie filling to prevent a skin from forming Place it in the fridge for at least four hours though overnight is even better for the best set and depth of flavor

Garnish and Serve:

Just before serving top your pie with generous swirls of whipped cream and a scattering of chopped pecans Slice and savor every velvety bite

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My favorite part of this recipe is the way brown sugar works its magic Once it melts with butter the aroma fills the whole house My grandmother used to sneak me a spoonful of warm filling before it set and to this day that first taste is pure comfort

Storage Tips

Once cooled cover the pie tightly with plastic wrap or set it in an airtight container Refrigerate It keeps beautifully for up to three days The crust stays crisp if you keep the pie well covered If you want to keep leftovers fresh add the whipped cream and pecan topping only on each slice as you serve instead of topping the whole pie

Ingredient Substitutions

No pecans Use toasted walnuts or skip the nuts to keep it nut free If you only have two percent milk the filling will still thicken but will be less rich than with whole milk A store bought frozen pie shell works in a pinch Just bake it according to directions and allow to fully cool

Serving Suggestions

A little scoop of vanilla ice cream on the side is magical in summer Dress things up by dusting the whipped cream with extra brown sugar or a dash of cinnamon For brunch cut small elegant slices and add a few berries

Cultural and Historical Notes

Butterscotch pie is a beloved Southern dessert and you will find it on many old family tables The use of brown sugar and simple pantry ingredients made it accessible to everyone You will often find versions at church suppers and bake sales because it travels well and feeds a crowd

Seasonal Adaptations

Add a pinch of warm cinnamon for a fall twist Top with fresh peaches or berries in spring and summer Toast the pecans lightly before adding for extra flavor

Success Stories

Readers have written me to say this was their first ever made from scratch pie and it never lasts longer than a day at gatherings My friend Tina made two for Thanksgiving last year and both disappeared before the pumpkin pie was barely touched That smile from someone tasting it for the first time always feels like a little bit of southern magic

Freezer Meal Conversion

You can freeze the cooled butterscotch filling on its own in a freezer safe container for up to two months Thaw overnight in the fridge whip it well to restore texture then pour into a fresh baked crust and chill as usual before serving

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Dolly Parton’s Butterscotch Pie is a celebration of old fashioned southern comfort and style Let every bite transport you to a place of sweet memories and true homemade joy

Frequently Asked Questions

→ What makes the butterscotch filling rich and creamy?

The blend of butter, brown sugar, milk, and egg yolks cooked gently creates a luscious, smooth texture.

→ How do I keep the filling from forming lumps?

Whisking the milk and cornstarch mixture thoroughly and tempering the egg yolks ensure a silky consistency.

→ How long should the pie chill before serving?

Allow it to set for at least four hours, but chilling overnight yields the firmest, most sliceable result.

→ Can I use a store-bought crust?

Yes, both homemade and store-bought crusts work well as a base for the butterscotch filling.

→ What toppings enhance the flavor?

Fresh whipped cream and chopped pecans offer a rich contrast to the sweet, creamy filling.