Dolly Parton’s Butterscotch Pie

Dolly Parton’s Butterscotch Pie is a rich, nostalgic dessert that brings classic Southern comfort straight to the table. With a creamy butterscotch filling nestled in a flaky pie crust and topped with billowy meringue or whipped cream, this pie is pure indulgence. I love how every slice delivers that deep, caramelized flavor that only true butterscotch can provide.

Why You’ll Love This Recipe

This pie takes me back to old-fashioned diners and family gatherings. It’s sweet without being cloying, silky smooth, and has that homemade taste I can never find in store-bought desserts. I like how simple the ingredients are—nothing fancy, just pantry staples coming together to create a show-stopping pie. Plus, it’s a great make-ahead dessert that only gets better after chilling.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baked pie crust (homemade or store-bought)

• Brown sugar

• All-purpose flour

• Cornstarch

• Salt

• Egg yolks

• Whole milk

• Butter

• Vanilla extract

• Optional: egg whites and sugar for meringue topping, or whipped cream

directions

1. I start by baking and cooling the pie crust, so it’s ready for the filling.

2. In a saucepan, I whisk together the brown sugar, flour, cornstarch, and salt.

3. I gradually stir in the milk, making sure everything is well combined and smooth.

4. I cook the mixture over medium heat, stirring constantly, until it begins to thicken and bubble—this takes about 6–8 minutes.

5. In a separate bowl, I whisk the egg yolks, then slowly add a bit of the hot mixture to temper them. I pour the tempered yolks back into the saucepan and cook for another 2 minutes.

6. Once thick and glossy, I remove it from the heat and stir in butter and vanilla until fully melted and smooth.

7. I pour the filling into the baked crust and smooth the top.

8. At this point, I either prepare a meringue by beating the egg whites with sugar until stiff and spreading it over the hot filling, or I let the pie cool and top it with whipped cream before serving.

9. If using meringue, I bake the pie at 350°F (175°C) for about 10–12 minutes until the peaks are golden.

10. I chill the pie for at least 4 hours before slicing.

Servings and timing

This pie serves 8 slices. I usually spend about 15–20 minutes prepping the filling and crust, another 10 minutes baking (if I add meringue), and at least 4 hours for chilling. It’s best made the day before serving to let it set completely.

Variations

Sometimes I add a splash of bourbon to the filling for extra warmth and complexity. I’ve also tried it with a graham cracker crust, which gives it a more rustic flavor. If I want something extra indulgent, I top the whipped cream with shaved chocolate or toffee bits.

storage/reheating

I keep the pie covered in the fridge for up to 3 days. If I’m using meringue, I avoid freezing it because the texture can change. For the whipped cream version, freezing individual slices works if I wrap them well and thaw them gently in the fridge.

FAQs

What’s the difference between butterscotch and caramel?

Butterscotch is made with brown sugar and butter, which gives it a deeper, more molasses-like flavor. Caramel usually uses white sugar and has a lighter, more toasted sweetness.

Can I make this pie without a meringue?

Yes, and I often do. Whipped cream is a delicious and easier alternative that pairs beautifully with the rich filling.

Why do I need to temper the egg yolks?

Tempering prevents the yolks from scrambling by gently warming them before adding them to the hot mixture. It keeps the custard silky smooth.

Can I use low-fat milk?

I’ve tried it, but the pie is creamiest with whole milk. If I use low-fat milk, I sometimes add a splash of cream to compensate.

How do I know when the filling is thick enough?

I cook it until it coats the back of a spoon and holds its shape when I run a finger through it. It should be smooth, glossy, and thick, like pudding.

Conclusion

Dolly Parton’s Butterscotch Pie is a slice of Southern tradition that always hits the spot. I love the velvety texture, rich flavor, and simple ingredients that come together to create something truly special. Whether topped with meringue or cream, it’s a comforting, crowd-pleasing dessert I come back to again and again.