Dolly Parton Butterscotch Pie

Dolly Parton's Butterscotch Pie is a true showstopper for holidays and Sunday dinners alike. Silky, nostalgic, and layered with caramel-like flavor, it is the dessert that disappears first at potlucks. If you crave a pie that feels homey and a little extravagant, this classic Southern recipe deserves a spot in your kitchen.

I first discovered this recipe flipping through a tattered old cookbook at my grandma's house. After tasting it, I spent months chasing that caramel flavor at every family gathering. Now it is the pie I always bring when someone needs a little comfort or celebration.

Ingredients

• Unsalted butter: adds richness and ensures a silky filling. Choose a good-quality butter for the fullest flavor
• Packed brown sugar: this is the key to deep butterscotch flavor. Look for dark brown sugar for extra caramel notes
• Large egg yolks: these give the filling body and enhance color. Save the whites for meringue or another recipe
• Cornstarch: creates a sturdy thick filling. Make sure it is fresh so the pie sets perfectly
• Whole milk: brings richness and creaminess. Use the best you have as it makes a big difference
• Salt: necessary to balance the sweetness. Just a pinch but do not skip
• Vanilla extract: finish the pie with fragrant vanilla. A pure extract adds so much depth
• Pre-baked 9-inch pie crust: a crisp crust is essential for texture. Go for homemade or a reputable store-bought option
• Whipped cream: for topping. Lightens each bite and adds a festive look. Freshly whipped is best
• Chopped pecans: provide a buttery crunch. Toast them briefly to really unlock their flavor

Instructions

Make and Cool Pie Crust:

Bake your favorite 9-inch crust until deep golden. Let it cool fully so your filling holds shape and keeps the crust crisp

Start the Butterscotch:

Melt unsalted butter in a saucepan over medium heat. Stir in the brown sugar and keep stirring for two minutes until smooth and caramel colored. This step makes the pie rich and fragrant

Mix Thickener and Milk:

In a bowl, whisk together cornstarch, salt, and milk. Stir until no lumps remain for a super-smooth filling

Combine Milk with Butterscotch:

Slowly whisk the milk mixture into the saucepan. Combine gradually while stirring to avoid clumps. The sugar will dissolve and everything will look glossy

Temper the Egg Yolks:

Beat the egg yolks in a small bowl. Take a few spoonfuls of the hot butterscotch and whisk them in to warm up the yolks carefully, then whisk these yolks back into the saucepan. This keeps the custard velvety and prevents scrambled eggs

Cook Until Thick:

Cook over medium heat, stirring constantly for five to eight minutes. The mixture should thicken to a pudding-like consistency. Keep an eye out that it never boils for the smoothest result

Add Vanilla:

Take the pan off the heat and stir in the vanilla extract. It adds a beautiful aroma and enhances every bite

Fill and Chill:

Pour the warm filling into your cooled pie crust. Use a spatula to level it out for a pretty finish

Cover and Refrigerate:

Place plastic wrap right on the surface of the pudding. Pop it in the fridge for at least four hours. Overnight is even better for the cleanest slices

Top and Serve:

Before serving, top with whipped cream and sprinkle on chopped pecans. Slice and serve cold for best texture

Save it

Brown sugar is my favorite ingredient here. As a kid I always loved sneaking spoonfuls while my mom made oatmeal, but in this pie it transforms into something even more magical and comforting

Storage Tips

For the freshest slice, store the pie tightly wrapped in the fridge. It stays silky for three days. If you want to make it ahead you can bake the crust and fill it a day before your event. Hold off on topping with cream and nuts until right before serving to keep them crisp.

Ingredient Substitutions

If you do not have pecans, try toasted walnuts or skip the nuts completely for a smooth finish. For a dairy-free pie, use plant butter and a rich non-dairy milk, but the texture will change a bit. I sometimes stir a spoonful of bourbon into the filling after cooking for grown-up warmth.

Serving Suggestions

This butterscotch pie is beautiful with extra caramel drizzle or a sprinkle of flaky salt. Serve each slice with a big dollop of cold cream and maybe some cocoa powder or shaved chocolate. It is just as good for a special brunch as it is for simple family dinners.

Cultural and Historical Roots

Butterscotch pie is a cherished Southern tradition, often baked for celebrations and holiday gatherings. The name and taste both conjure up old-fashioned soda shops and Southern hospitality. Dolly Parton's connection only makes it more beloved as a bit of nostalgia with every creamy slice.

Save it

This pie always brings back fond family memories and a sense of comfort. Make it once, and you will be passing on this recipe for years to come!

FAQ sur la recette

→ How do you prevent lumps in the butterscotch filling?

Whisk cornstarch and milk thoroughly before slowly adding to the saucepan. Stir constantly while heating for a smooth texture.

→ Can I use a store-bought pie crust?

Yes, a high-quality store-bought crust works well. Be sure to pre-bake and cool the crust before filling.

→ What’s the best way to chill the pie?

Cover the surface with plastic wrap and refrigerate for at least 4 hours, or overnight for best results and firm texture.

→ Should the whipped cream be homemade?

Homemade whipped cream adds freshness and a lighter texture, enhancing the butterscotch’s rich flavor.

→ Are the pecans necessary?

Pecans add satisfying crunch and a nutty complement, but you can omit or substitute with another nut if desired.

→ Why is tempering the yolks important?

Tempering gradually raises yolk temperature, preventing curdling and ensuring a silky, custard-like filling.