Dolly Parton Butterscotch Pie (Print Version)
Creamy butterscotch filling, flaky crust, whipped cream, and pecans create classic Southern comfort.
# Ingredients:
→ Butterscotch Filling
01 -
1/2 cup unsalted butter
02 -
1 cup packed brown sugar
03 -
3 large egg yolks
04 -
1/4 cup cornstarch
05 -
2 cups whole milk
06 -
1/4 teaspoon salt
07 -
1 teaspoon vanilla extract
→ Assembly and Garnish
08 -
1 pre-baked 9-inch pie crust
09 -
Whipped cream for topping
10 -
1/2 cup chopped pecans
# Instructions:
01 -
Pre-bake a 9-inch pie crust using your preferred method until golden and allow it to cool completely.
02 -
Melt the butter in a medium saucepan over medium heat, add the brown sugar, and stir constantly for 2 minutes until fully combined and smooth.
03 -
In a separate bowl, whisk cornstarch, salt, and whole milk until fully blended and free of lumps. Gradually whisk this into the saucepan, ensuring a smooth mixture.
04 -
In a small bowl, beat the egg yolks. Slowly add a small amount of the hot mixture to the yolks while whisking constantly, then add the tempered yolks back to the saucepan, stirring thoroughly.
05 -
Cook the filling mixture over medium heat, stirring constantly until it thickens to a pudding-like consistency, about 5 to 8 minutes. Do not allow the mixture to boil.
06 -
Remove the pan from heat and blend in the vanilla extract.
07 -
Transfer the warm butterscotch filling into the cooled pie crust. Use a spatula to create an even surface.
08 -
Cover the pie surface with plastic wrap and refrigerate for at least 4 hours, ideally overnight, until the filling is firm.
09 -
Before serving, top the pie with whipped cream and sprinkle with chopped pecans. Slice and serve chilled.
# Notes:
01 -
Press plastic wrap directly onto the filling to prevent a skin from forming as it chills.