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Dolly Parton’s Butterscotch Pie

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Dolly Parton’s Butterscotch Pie is a rich, nostalgic Southern dessert with a creamy butterscotch filling in a flaky crust, topped with either meringue or whipped cream. It’s indulgent, silky smooth, and perfect for any occasion.

  • Author: Ella
  • Prep Time: 15–20 minutes
  • Cook Time: 10 minutes (if using meringue)
  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking, Stovetop
  • Cuisine: Southern
  • Diet: Vegetarian

Ingredients

  • 1 baked pie crust (homemade or store-bought)
  • 1 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 4 egg yolks
  • 2 1/2 cups whole milk
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • Optional: egg whites and sugar for meringue topping, or whipped cream

Instructions

  1. Bake and cool the pie crust so it’s ready for the filling.
  2. In a saucepan, whisk together brown sugar, flour, cornstarch, and salt.
  3. Gradually stir in the milk, combining until smooth.
  4. Cook over medium heat, stirring constantly, for 6–8 minutes until it thickens and bubbles.
  5. In a separate bowl, whisk the egg yolks, then slowly add a bit of the hot mixture to temper them. Add the tempered yolks back into the saucepan and cook for an additional 2 minutes.
  6. Once thick and glossy, remove from heat and stir in butter and vanilla until fully melted and smooth.
  7. Pour the filling into the baked crust and smooth the top.
  8. Prepare meringue by beating egg whites with sugar until stiff and spread over the hot filling, or top with whipped cream after cooling.
  9. If using meringue, bake at 350°F (175°C) for 10–12 minutes until golden peaks form.
  10. Chill the pie for at least 4 hours before slicing.

Notes

  • Add a splash of bourbon to the filling for extra warmth and complexity.
  • A graham cracker crust can be used for a rustic flavor.
  • Top whipped cream with shaved chocolate or toffee bits for extra indulgence.
  • Store the pie covered in the fridge for up to 3 days. Avoid freezing if using meringue due to texture changes.

Nutrition

Find it online: https://elladishes.com/dolly-partons-butterscotch-pie/