Dolly Parton’s Butterscotch Pie
A heartwarming dessert featuring a rich, creamy butterscotch filling in a buttery crust, perfect for family gatherings and special occasions.
Servings: 8 servings
Calories: 325kcal
Ingredients
For the filling
- 1 cup light brown sugar Adds that quintessential butterscotch sweetness.
- 1/4 cup cornstarch Helps thicken the luscious filling for the right texture.
- 1/2 tsp salt Enhances the sweetness and balances flavors.
- 2 cups whole milk Contributes to the rich creaminess.
- 4 large egg yolks Provides richness and a beautiful color.
- 3 tbsp unsalted butter Brings a silky smooth finish.
- 2 tsp pure vanilla extract Infuses warmth and depth to the flavor.
- 1/4 tsp ground nutmeg (optional) A hint of spice for added complexity.
For assembly
- 1 9-inch pre-baked pie crust Crispy and buttery, providing the perfect foundation.
- whipped cream (homemade or store-bought) For that decadent topping.
- 1/4 cup chopped toasted pecans or walnuts A delightful crunch to finish.
Instructions
Preparation
- In a medium saucepan, combine the light brown sugar, cornstarch, and salt. Slowly whisk in the milk until the mixture is smooth. Place the saucepan over medium heat.
- Stir the mixture constantly as it heats up until it thickens and bubbles. Keep an eye on it to prevent burning.
Combining ingredients
- In a separate bowl, whisk the egg yolks. Slowly add a bit of the hot mixture into the yolks, whisking continuously. Once tempered, return the yolk mixture to the saucepan and stir together.
- Cook the combined mixture for an additional two minutes, ensuring everything melds beautifully. Remove from heat and stir in the unsalted butter, vanilla extract, and nutmeg (if using).
Assembly and Chilling
- Pour the filling into the pre-baked pie crust. Let it cool at room temperature for about 30 minutes before transferring it to the refrigerator. Chill for four to six hours, or overnight, for best results.
- Before serving, garnish each slice with whipped cream and toasted pecans or walnuts.
Notes
Make this pie ahead of time, cover while chilling to prevent the crust from getting soggy, and consider using butter substitutes for a dairy-free option.