If ever a dessert could sing country ballads and wrap you in a warm, nostalgic hug, it’s Dolly Parton’s Butterscotch Pie. This southern classic is rich, velvety, and full of old-fashioned charm. With a silky butterscotch filling nestled in a buttery pie crust and topped with fluffy whipped cream or meringue, every bite feels like a sweet little trip down memory lane. It’s cozy, comforting, and oh-so-satisfying just like Dolly herself. Trust me, this one’s a keeper.

Why You’ll Love Dolly Parton’s Butterscotch Pie

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Great for holidays, Sunday suppers, potlucks, or anytime you need a nostalgic dessert.

Budget-Friendly: Made with humble ingredients you probably already have in your pantry.

Quick and Easy: Simple stovetop method and minimal baking make this recipe easy to whip up.

Customizable: Top with meringue, whipped cream, or a sprinkle of toffee bits for your own twist.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Dolly Parton’s Butterscotch Pie

This recipe is made with everyday ingredients that come together to create a rich, unforgettable filling.

Brown Sugar: The heart of that classic butterscotch flavor deep, rich, and slightly caramelized.

Butter: Adds richness and that signature silky texture.

Egg Yolks: Make the filling creamy and smooth while helping it set just right.

Cornstarch: Thickens the pie filling without affecting the flavor.

Whole Milk: The base that brings everything together into that luscious custard consistency.

Salt: Just a pinch to balance the sweetness and enhance flavor.

Vanilla Extract: Adds a warm, aromatic finish to the filling.

Pre-baked Pie Crust: Store-bought or homemade—it’s the buttery foundation that holds the magic.

Whipped Cream or Meringue: Optional topping for extra flair and creaminess.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: If making your own crust, bake it ahead of time according to instructions and let it cool completely.

Make the Butterscotch Base: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, whisking constantly, until the mixture bubbles and thickens slightly.

Create the Custard: In a separate bowl, whisk together the egg yolks and cornstarch. Slowly pour in some of the hot sugar mixture to temper the eggs, whisking quickly so they don’t scramble.

Combine and Cook: Pour the egg mixture back into the pan with the rest of the sugar mixture. Add the milk and salt, and cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard.

Finish with Vanilla: Remove from heat and stir in the vanilla extract. This adds that final sweet, warm touch.

Fill the Crust: Pour the warm filling into the cooled pie crust and smooth the top with a spatula.

Chill and Set: Let the pie cool slightly, then refrigerate for at least 4 hours or until fully set.

Top and Serve: Just before serving, top with whipped cream or meringue. Slice and enjoy!

Notes

Nutrition Facts:
Servings: 8
Calories per serving: 390

Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes + chilling time

How to Serve Dolly Parton’s Butterscotch Pie

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve each slice with a hot cup of coffee or sweet tea for that true southern vibe. A dusting of cinnamon or a drizzle of caramel sauce takes it to dessert heaven. You can also add chopped pecans or toffee bits on top for extra crunch and flair.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Make sure your crust is fully baked and cooled before adding the filling. Always temper the eggs slowly to avoid curdling. For extra richness, use half-and-half or even a splash of cream. If using meringue, spread it over warm filling and bake briefly to set and brown the peaks. Chill the pie overnight for the best texture and clean slices.

FAQ’s

1. Can I use store-bought pie crust?
Yes! A pre-baked store-bought crust works great and saves time.

2. What if I don’t have cornstarch?
You can use flour, but cornstarch gives a smoother finish. Use twice as much flour if substituting.

3. Can I make this ahead of time?
Absolutely. It’s even better after chilling overnight in the fridge.

4. Do I need to use meringue?
Nope whipped cream is just as delicious and easier to prepare.

5. Can I freeze this pie?
Not recommended. The texture of the custard may change after thawing.

6. How do I know when the filling is thick enough?
It should coat the back of a spoon and hold its shape slightly when stirred.

7. Can I use dark brown sugar?
Yes! It’ll add a deeper molasses flavor perfect for butterscotch fans.

8. Is this pie very sweet?
It’s sweet, but not overwhelmingly so. The salt and cream balance it out nicely.

9. Can I make it dairy-free?
Use plant-based butter and dairy-free milk like almond or oat, but expect a slightly different texture.

10. How long will leftovers last?
Store in the fridge, covered, for up to 4 days.

Conclusion

Dolly Parton’s Butterscotch Pie is a true taste of southern charm sweet, creamy, and timeless. Whether you’re bringing it to a holiday table or sneaking a slice straight from the fridge, this pie is pure comfort with every bite. It’s simple to make, loaded with rich flavor, and just the kind of dessert that makes memories. So grab your apron, cue up some Dolly tunes, and treat yourself to a slice of golden nostalgia.

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