Dolly Parton’s Butterscotch Pie Recipe

Why You’ll Love This Recipe

Dolly Parton’s Butterscotch Pie is a rich, creamy Southern classic filled with deep, buttery brown sugar flavor and topped with pillowy meringue or whipped cream. It’s nostalgic, decadent, and full of down-home charm—just like Dolly herself. Perfect for holidays, family gatherings, or when you’re craving a slice of sweet comfort.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pie filling:
light brown sugar
unsalted butter
egg yolks
whole milk
cornstarch
salt
vanilla extract

For the crust:
1 pre-baked 9-inch pie shell (homemade or store-bought)

For the meringue (optional topping):
egg whites
granulated sugar
cream of tartar
vanilla extract

Or use whipped cream instead of meringue.

directions

Prepare the crust:
Pre-bake your pie crust according to package or recipe instructions. Let cool.

Make the butterscotch filling:
In a saucepan over medium heat, melt butter and brown sugar together until bubbling and smooth.

In a separate bowl, whisk milk, cornstarch, salt, and egg yolks until combined.

Slowly pour the hot sugar mixture into the milk mixture, whisking constantly to temper the eggs.

Return mixture to the saucepan and cook over medium heat, stirring constantly until thick and smooth (about 5–7 minutes).

Remove from heat and stir in vanilla extract.

Pour the filling into the cooled pie crust. Set aside to cool slightly.

Make the meringue (if using):
Whip egg whites with cream of tartar until foamy. Gradually add sugar and vanilla, beating until stiff peaks form.

Spread meringue over warm filling, sealing the edges.

Bake at 350°F (175°C) for 10–12 minutes, or until meringue is lightly golden.

Cool completely, then refrigerate for 2–4 hours before slicing.

Servings and timing

This recipe yields 8 slices.
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2–4 hours
Total time: about 3 hours

Variations

Top with whipped cream instead of meringue.
Add a pinch of cinnamon or nutmeg for warmth.
Use a graham cracker crust for a different texture.
Drizzle with caramel sauce for extra decadence.
Add chopped pecans on top for a nutty crunch.

storage/reheating

Store in the refrigerator, covered, for up to 3 days.
Not suitable for freezing due to custard texture.
Best served chilled or slightly cool.

FAQs

Can I make the filling ahead of time?
Yes, but assemble the pie just before serving for the best crust texture.

Can I use dark brown sugar?
Yes, but it will result in a deeper, more molasses-rich flavor.

What if I don’t want meringue?
Top with fresh whipped cream or marshmallow fluff instead.

Does the pie need to be refrigerated?
Yes, due to the egg and milk-based filling.

Can I use a store-bought crust?
Absolutely—it works perfectly for this recipe.

Conclusion

Dolly Parton’s Butterscotch Pie is a sweet slice of Southern hospitality, full of buttery richness and old-fashioned flavor. Whether topped with meringue or whipped cream, this beloved dessert is simple, soulful, and sure to be the star of any dessert table.

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