If you’ve ever wondered what it’s like to bite into a slice of pure Southern comfort, then look no further than Dolly Parton’s Butterscotch Pie. This pie is everything you want in a dessert: creamy, sweet, and with that perfect balance of rich butterscotch flavor. Imagine the warmth of buttery, caramel goodness wrapped in a flaky crust, with a smooth and silky filling that’ll melt in your mouth. It’s the kind of pie that’s perfect for sharing with loved ones, but honestly, you might want to keep it all to yourself! Trust me, this one’s a showstopper and a sweet tribute to the Queen of Country herself.
Why You’ll Love Dolly Parton’s Butterscotch Pie
- Irresistible Butterscotch Flavor: The rich, caramelized taste of the butterscotch filling is the star of the show, making each bite a little piece of heaven.
- Creamy and Dreamy: The filling is velvety smooth, with a custard-like texture that’s absolutely melt-in-your-mouth.
- Southern Classic: This pie is a true Southern favorite, and who better to share it with than Dolly Parton herself? You’ll feel like you’re sitting on the porch with her, enjoying a slice of homemade goodness.
- Simple Ingredients: Made with simple pantry staples, this pie is incredibly easy to whip up, even for novice bakers.
- Perfect for Any Occasion: Whether it’s for Thanksgiving, a family gathering, or just because you’re craving something sweet, this pie is the perfect dessert for any time of year.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Ingredients
Here’s what you’ll need to make this delightful butterscotch pie:
For the Pie:
- 1 Pie Crust (store-bought or homemade—about 9 inches)
- 1 cup Light Brown Sugar, packed
- 1/3 cup All-Purpose Flour
- 1/4 teaspoon Salt
- 2 1/2 cups Whole Milk
- 3 Large Egg Yolks
- 2 Tablespoons Unsalted Butter
- 1 teaspoon Pure Vanilla Extract
- Whipped Cream for topping (optional, but highly recommended!)
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Now, let’s bring this delicious pie to life:
Step 1: Prepare the Pie Crust
- Preheat your oven to 350°F (175°C).
- If you’re using a store-bought pie crust, just follow the package instructions for baking, usually about 10-12 minutes until lightly golden and crisp. If you’re using homemade, make sure to blind bake it if necessary.
- Once baked, remove it from the oven and set it aside to cool.
Step 2: Make the Butterscotch Filling
- In a medium saucepan, combine the brown sugar, flour, and salt. Stir these together so they’re evenly mixed.
- Gradually whisk in the whole milk, making sure to get out any lumps. Heat the mixture over medium heat, stirring constantly.
- Bring the mixture to a simmer, and continue stirring for about 5-7 minutes. The mixture should begin to thicken to a custard-like consistency.
- In a separate bowl, whisk the egg yolks. Gradually add about 1 cup of the hot milk mixture into the egg yolks while whisking constantly (this is called tempering). Once it’s well combined, slowly pour the egg mixture back into the saucepan, whisking as you go.
- Cook the mixture for another 2-3 minutes, continuing to stir constantly until the filling is thick and smooth.
- Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until fully combined.
Step 3: Assemble the Pie
- Pour the butterscotch filling into your cooled pie crust and smooth it out into an even layer.
- Place the pie in the refrigerator to chill for at least 3 hours, or until the filling is set and firm to the touch.
Step 4: Serve and Enjoy
- Once the pie has set, top with a generous amount of whipped cream for a little extra indulgence (optional, but it’s totally worth it!).
- Slice and serve chilled. Enjoy the sweet, creamy, and rich goodness that is Dolly Parton’s Butterscotch Pie!
How to Serve Dolly Parton’s Butterscotch Pie
- As a Dessert: Serve it on its own or with a cup of coffee for a sweet end to a meal.
- At a Party or Gathering: This pie is perfect for celebrations, potlucks, or as a showstopping dessert at your next dinner party.
- With a Scoop of Ice Cream: For an extra indulgence, serve with a scoop of vanilla or caramel ice cream on the side. It’ll make your dessert even more special!
Nutrition Facts
Servings: 8
Calories per serving: 410
Total Fat: 22g
- Saturated Fat: 9g
- Trans Fat: 0g
Cholesterol: 110mg
Sodium: 180mg
Total Carbohydrates: 54g - Dietary Fiber: 1g
- Sugars: 39g
Protein: 5g
Vitamin A: 15%
Vitamin C: 0%
Calcium: 10%
Iron: 6%
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 10-15 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 30 minutes
Additional Tips
- Make-Ahead: This pie can be made a day in advance, so it’s perfect for prepping ahead of time.
- Crust Variations: Feel free to use a graham cracker crust or a chocolate pie crust for a fun twist on the traditional version.
- Garnish: You can add extra flavor with a sprinkle of cinnamon or nutmeg on top of the whipped cream for a little extra warmth and spice.
- Butter: Make sure your butter is unsalted to avoid an overly salty flavor that could overpower the sweet butterscotch filling.
FAQ Section
Q1: Can I make this pie without a store-bought crust?
A1: Yes, you can easily use a homemade pie crust. Just make sure to bake it fully before filling it with the butterscotch mixture.
Q2: Can I make this recipe without eggs?
A2: Unfortunately, the egg yolks are necessary to give the filling its rich, creamy texture. You could try using an egg substitute, but I can’t guarantee the same result.
Q3: Can I freeze this pie?
A3: Yes! You can freeze the pie before adding the whipped cream. Wrap it tightly in plastic wrap and foil, and it’ll keep for up to a month. Just be sure to let it thaw in the fridge overnight before serving.
Q4: Can I use dark brown sugar instead of light brown sugar?
A4: Yes, you can! Dark brown sugar will give the filling a slightly deeper, more molasses-like flavor, but it’ll still be delicious.
Q5: How long will this pie keep in the fridge?
A5: This pie will stay fresh for about 4-5 days when stored in an airtight container in the fridge.
Q6: Can I use a store-bought whipped topping instead of homemade whipped cream?
A6: Absolutely! A store-bought whipped topping is a great option if you’re short on time.
Q7: Can I make this pie with a dairy-free substitute?
A7: You can try using coconut milk or almond milk instead of whole milk, and use a dairy-free butter substitute. The texture may change slightly, but it should still taste great!
Q8: Can I make the filling without flour?
A8: Yes, you could substitute the flour with cornstarch (about 2 tablespoons). It will create a thicker filling and keep the consistency creamy.
Q9: Can I use a different flavor of pie crust?
A9: Yes, feel free to experiment with different pie crusts, such as chocolate or graham cracker crusts, to give the pie a new twist.
Q10: Can I top the pie with something other than whipped cream?
A10: You can top the pie with toasted nuts like pecans or walnuts for added crunch, or even drizzle some caramel sauce over the whipped cream for extra sweetness.
Conclusion
Dolly Parton’s Butterscotch Pie is a creamy, indulgent dessert that brings a little taste of Southern hospitality straight to your kitchen. It’s rich, sweet, and comforting—everything you want in a classic pie. Whether you’re enjoying it at a family gathering, a holiday meal, or just as a treat for yourself, this pie is guaranteed to make you feel warm and fuzzy inside. Make it today, and you’ll see why Dolly herself would be proud to share a slice!
Print
Dolly Parton’s Butterscotch Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Dolly Parton’s Butterscotch Pie is a decadent, old-fashioned dessert that’s smooth, creamy, and full of rich butterscotch flavor. This pie features a buttery, flaky crust filled with a sweet and velvety butterscotch filling, and topped with fluffy whipped cream. It’s perfect for family gatherings, holiday meals, or anytime you want to enjoy a sweet, comforting dessert!
Ingredients
For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/4 cup ice water (more if needed)
For the Butterscotch Filling:
- 1 cup packed brown sugar (light or dark)
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large egg yolks (reserve the whites for the meringue, if desired)
- 1 teaspoon vanilla extract
For the Meringue (optional):
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
Make the Pie Crust:
-
Prepare the Crust:
- In a medium bowl, combine the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. You may need a little more water, depending on the consistency of the dough.
-
Chill the Dough:
- Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
-
Roll out and Bake the Crust:
- After chilling, roll out the dough on a floured surface to fit your pie dish. Place the rolled dough into the dish and trim the edges, leaving about an inch of overhang. Fold the edges under and crimp for a decorative finish.
- Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake the crust for about 15 minutes, then remove the parchment and weights and bake for an additional 10 minutes or until golden brown. Let the crust cool while you prepare the filling.
Make the Butterscotch Filling:
-
Prepare the Butterscotch Base:
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, flour, and salt until well combined.
- Gradually whisk in the milk, and bring the mixture to a simmer. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
-
Temper the Egg Yolks:
- In a small bowl, whisk the egg yolks. Slowly add a few tablespoons of the hot butterscotch mixture to the yolks to temper them. Then, gradually whisk the egg mixture back into the saucepan with the butterscotch base.
- Continue to cook the filling for another 2-3 minutes, until it thickens further. Remove from heat and stir in the vanilla extract.
-
Fill the Pie Crust:
- Pour the butterscotch filling into the cooled pie crust and smooth the top with a spatula. Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours to set.
Make the Meringue (optional):
-
Prepare the Meringue:
- In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, until stiff peaks form. Add the vanilla extract and beat for another minute.
-
Top the Pie with Meringue:
- Spread the meringue over the chilled pie, making sure to seal the edges where the meringue meets the crust.
-
Brown the Meringue:
- Preheat the oven to 350°F (175°C). Bake the pie for 10-15 minutes, or until the meringue is golden brown. Remove the pie from the oven and let it cool completely.
Serve:
- Serve and Enjoy:
- Once the pie has cooled completely, slice and serve. Enjoy the creamy butterscotch goodness topped with golden, fluffy meringue.
Notes
- Meringue Option: The meringue is optional, but it adds a lovely texture and presentation. If you prefer a simpler pie, you can skip the meringue and serve the pie topped with freshly whipped cream.
- Storage: Store the pie in the refrigerator for up to 3-4 days. It’s best served cold.
- Make-Ahead: This pie can be made a day or two ahead of time, as it needs time to set in the fridge.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg