Dolly Parton’s Butterscotch Pie
A delightful dessert featuring a creamy, velvety butterscotch filling in a perfectly baked crust, perfect for any gathering.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the Filling
- 1 cup light brown sugar Provides depth of flavor.
- 1/4 cup cornstarch Thickens the filling.
- 1/2 tsp salt
- 2 cups whole milk For creamy texture.
- 4 large egg yolks
- 3 tbsp unsalted butter
- 2 tsp pure vanilla extract
- 1/4 tsp ground nutmeg Optional, adds flavor.
For Serving
- 1 piece pre-baked 9-inch pie crust Store-bought or homemade.
- 1/4 cup chopped toasted pecans or walnuts For garnish.
- as needed servings Whipped cream Homemade or store-bought.
Instructions
Preparation
- In a saucepan, combine brown sugar, cornstarch, and salt. Slowly whisk in the milk until the mixture is smooth.
- Place the saucepan over medium heat and stir constantly until the mixture thickens and begins to bubble.
- In a separate bowl, whisk the egg yolks. Slowly add a bit of the hot mixture to the yolks to temper them, then return everything back to the saucepan.
- Cook for an additional 2 minutes while stirring, then remove from heat.
- Stir in the butter, vanilla extract, and nutmeg if using.
- Pour the filling into the pre-baked pie crust.
Cooling
- Let the pie cool at room temperature for about 30 minutes.
- Refrigerate for 4–6 hours or, preferably, overnight until it sets perfectly.
Serving
- Before serving, garnish your pie with whipped cream and a sprinkle of toasted pecans.
Notes
Whisk the filling continuously to prevent it from sticking. Adding sea salt can enhance sweetness. For variations, consider mixing in chocolate or different nuts.