Dolly Parton’s Butterscotch Pie – A Classic Southern Dessert with a Golden Twist!
Craving an old-fashioned dessert with rich flavor and irresistible nostalgia? Look no further than Dolly Parton’s Butterscotch Pie — a southern favorite that’s creamy, buttery, and just the right amount of sweet. This classic recipe has been passed down for generations, and once you try it, you’ll understand why it holds a special place in every southern kitchen.
This pie features a luscious butterscotch filling made from real butter, brown sugar, and eggs, all nestled in a flaky pie crust and topped with a fluffy meringue or whipped cream. It’s a beautiful balance between simplicity and indulgence — just like Dolly herself!
Ingredients
For the Butterscotch Filling:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 2 cups whole milk
- 4 large egg yolks (beaten)
- 1 teaspoon vanilla extract
For the Pie:
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
Optional Topping (Choose One):
- Meringue (from the 4 leftover egg whites)
- Whipped cream
Directions
Step 1: Prepare the Butterscotch Base
In a medium saucepan over medium heat, melt the butter until it starts to bubble and turn slightly golden. This is the beginning of the butterscotch flavor.
Add the brown sugar and stir constantly until the mixture becomes thick and smooth. Let it simmer gently for about 2 minutes to deepen the flavor.
Step 2: Make It Creamy
In a separate bowl, whisk together the flour and salt, then gradually add the milk, stirring until no lumps remain.
Slowly pour this milk mixture into the saucepan with the butterscotch, whisking constantly to avoid curdling.
Let it cook over medium heat, stirring continuously, until the mixture begins to bubble and thicken.
Step 3: Temper the Egg Yolks
In a small bowl, lightly beat the egg yolks.
Slowly pour about ½ cup of the hot butterscotch mixture into the yolks while whisking constantly — this step is important to avoid scrambled eggs!
Then pour the tempered egg yolks back into the saucepan and continue cooking for another 2–3 minutes, stirring continuously, until the mixture is thick and pudding-like.
Step 4: Add the Final Touch
Remove the pan from heat and stir in the vanilla extract.
Pour the warm filling into your pre-baked pie crust, spreading it evenly.
Optional Topping: Meringue or Whipped Cream
For Meringue:
- Beat the 4 leftover egg whites with ½ cup sugar and a pinch of cream of tartar until stiff peaks form.
- Spread over the warm filling, sealing the edges.
- Bake at 350°F (175°C) for 10–12 minutes or until golden brown on top.
For Whipped Cream:
- Chill the pie completely.
- Top with freshly whipped cream and serve cold.
Chill & Serve
Let the pie cool at room temperature, then refrigerate for at least 3–4 hours (or overnight) before slicing. This helps the filling set properly and gives you clean slices.
Pro Tips:
- Use dark brown sugar if you want a deeper, richer butterscotch flavor.
- Add a pinch of nutmeg or cinnamon for a spiced twist.
- Want a salted butterscotch vibe? Sprinkle a bit of flaky sea salt on top just before serving.
Why You’ll Love This Pie
- Classic southern flavor that’s nostalgic and comforting
- Simple ingredients, big payoff
- Creamy, sweet, and perfect with coffee or tea
- A guaranteed crowd-pleaser at holidays, potlucks, or just a cozy night in