Description

Dolly Parton’s Butterscotch Pie is a beloved Southern classic with a rich, velvety filling made from brown sugar and butter, nestled in a flaky pie crust and topped with meringue or whipped cream. It’s nostalgic, comforting, and perfect for holidays, potlucks, or whenever you need a little sweetness from the heart of Tennessee.

Ingredients

For the Pie Crust:

1 9-inch pie crust, pre-baked and cooled (store-bought or homemade)

For the Butterscotch Filling:

1 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp salt
2 cups whole milk
3 large egg yolks, lightly beaten
2 tbsp unsalted butter
1 tsp vanilla extract

Optional Topping:

Whipped cream or meringue

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Instructions

Pre-bake the crust:

Prepare and bake your pie crust according to package or recipe instructions. Let it cool completely.

Make the butterscotch filling:

In a saucepan, whisk together brown sugar, flour, and salt. Gradually whisk in the milk until smooth.

Cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken (about 6–8 minutes).

Temper the egg yolks:

Slowly whisk about 1/2 cup of the hot mixture into the egg yolks, then pour the egg mixture back into the saucepan. Cook for another 2–3 minutes, stirring constantly, until thickened and glossy.

Finish the filling:

Remove from heat and stir in the butter and vanilla extract until smooth.

Assemble the pie:

Pour the filling into the cooled pie crust and smooth the top. Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or until set.

Top and serve:

Top with whipped cream or meringue just before serving. Slice and enjoy!

Notes

For extra flavor, add a dash of bourbon or maple syrup to the filling.
Store leftovers in the refrigerator, covered, for up to 3 days.

If using meringue, spread it over the warm filling and bake at 350°F for 10–12 minutes until golden.