Dolly Parton’s Butterscotch Pie
A delightful dessert with creamy butterscotch filling and a crunchy pecan topping, perfect for any occasion.
Ingredients
For the Butterscotch Filling
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- 3 large egg yolks
- ¼ cup cornstarch
- 2 cups whole milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For Assembly
- 1 9-inch pre-baked pie crust
- to taste Whipped cream For topping
- ½ cup chopped pecans For garnish
Instructions
Preparation of Filling
- In a saucepan over medium heat, melt the butter.
- Stir in the brown sugar until fully dissolved.
- In a separate bowl, whisk together the egg yolks, cornstarch, and salt.
- Gradually add the milk while stirring continuously to prevent lumps.
- Slowly pour the warm butter-sugar mixture into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium-low heat, stirring until thickened (about 5 minutes).
- Remove from heat and stir in the vanilla extract.
Assemble the Pie
- Pour the warm butterscotch filling into the pre-baked pie crust.
- Smooth the top and let it cool at room temperature for 20 minutes.
- Refrigerate for at least 3 hours to set completely.
Garnish & Serve
- Top with a generous dollop of whipped cream.
- Sprinkle with chopped pecans for extra crunch.
- Slice and enjoy this creamy Southern masterpiece!
Notes
Keep the pie refrigerated for up to 4 days, covered with plastic wrap. For a caramelized top, you can use a kitchen torch to lightly brûlé the surface.