Description
Dolly Parton’s Butterscotch Pie is a rich, old-fashioned Southern dessert featuring a velvety butterscotch custard nestled in a flaky pie crust and topped with fluffy meringue or whipped cream. It’s a nostalgic treat perfect for holidays or Sunday dinners.
Ingredients
Scale
- 1 pre-baked 9-inch pie crust
- 1 cup packed brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Optional: whipped cream or meringue for topping
Instructions
- In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
- Gradually add milk, whisking constantly to combine. Cook over medium heat, stirring continuously until the mixture begins to thicken and bubble, about 5-7 minutes.
- Slowly pour a bit of the hot mixture into the egg yolks, whisking quickly to temper. Then add egg mixture back to the saucepan and continue cooking for another 2-3 minutes, until thick and smooth.
- Remove from heat and stir in butter and vanilla extract until melted and combined.
- Pour the hot butterscotch filling into the prepared pie crust. Smooth the top with a spatula.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours or until set.
- Before serving, top with whipped cream or meringue, if desired.
Notes
- Use dark brown sugar for a deeper molasses flavor.
- If using meringue, bake at 350°F for 10-12 minutes until golden, then chill.
- Pie can be made a day ahead and stored chilled.
- Add a pinch of cinnamon or nutmeg for a warm twist.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 110mg
Keywords: butterscotch pie, dolly parton dessert, southern pie recipe, old-fashioned butterscotch, holiday pie