Dolly Parton’s Butterscotch Pie

Butterscotch pie is the kind of dessert that carries stories in every bite. It belongs to a time when kitchens were warm, recipes were handwritten, and desserts were meant to comfort as much as they were meant to impress. Dolly Parton’s Butterscotch Pie perfectly embodies that spirit. Rich, silky, deeply caramelized, and crowned with a cloud of whipped cream, this pie is Southern nostalgia baked into a golden crust.

Unlike flashy modern desserts, butterscotch pie relies on patience, technique, and honest ingredients. Brown sugar, butter, milk, and eggs come together slowly, transforming into a custard that is smooth, glossy, and impossibly comforting. This is not a rushed recipe—it’s one that rewards care, attention, and love.

Much like Dolly herself, this pie is warm, generous, and unforgettable. It doesn’t need layers or decorations to shine. One slice tells the whole story: buttery crust, velvety butterscotch filling, and light whipped topping that melts into every bite.

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Why This Pie Is So Special

Dolly Parton’s Butterscotch Pie stands out because it’s both simple and deeply indulgent. There’s no chocolate, no fruit, no shortcuts—just pure butterscotch flavor developed the old-fashioned way.

What makes it truly special:

• Deep caramelized flavor from brown sugar
• Ultra-smooth custard texture
• Balanced sweetness (rich but never cloying)
• Classic Southern comfort appeal
• Perfect make-ahead dessert

It’s the kind of pie that feels just as right at a holiday table as it does on a quiet afternoon with coffee.

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Core Ingredients for Making the Recipe

This pie uses basic pantry staples, but the magic comes from how they’re treated. Quality ingredients and proper technique make all the difference.

For the Pie Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)

For the Butterscotch Filling

• 1 cup light brown sugar, packed
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Whipped Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Optional Garnish

• Chopped toasted pecans or walnuts

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Step-by-Step

Guide to Making the Recipe

This recipe is all about control and timing. Take it slow, follow each step carefully, and you’ll be rewarded with a flawless pie.

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Step 1: Prepare the Pie Crust

Preheat your oven to 375°F (190°C).

Place your pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom lightly with a fork. Line with parchment paper and fill with pie weights or dried beans.

Bake for 12–15 minutes, remove the weights, then bake for another 5 minutes until lightly golden. Set aside to cool.

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Step 2: Mix the Dry Ingredients

In a medium saucepan (off heat), whisk together:

• Brown sugar
• Cornstarch
• Salt

Make sure there are no lumps before adding liquids.

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Step 3: Add Milk and Egg Yolks

In a separate bowl, whisk the egg yolks with a few tablespoons of the milk. This helps temper them.

Slowly whisk the remaining milk into the saucepan, followed by the egg yolk mixture.

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Step 4: Cook the Butterscotch Filling

Place the saucepan over medium heat. Cook while whisking constantly.

As the mixture heats, it will gradually thicken. This process takes 8–12 minutes. Once it reaches a pudding-like consistency and starts bubbling gently, continue cooking for 1 additional minute.

Remove from heat and immediately stir in:

• Butter
• Vanilla extract

Whisk until smooth and glossy.

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Step 5: Fill the Crust

Pour the hot butterscotch filling into the cooled pie crust. Smooth the top with a spatula.

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Step 6: Bake to Set

Reduce oven temperature to 350°F (175°C).

Bake the filled pie for 10–12 minutes. The edges should be set while the center remains slightly soft.

Remove and cool at room temperature for 1 hour, then refrigerate for at least 4 hours (overnight is best).

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Step 7: Make the Whipped Cream

Beat heavy cream and powdered sugar until soft peaks form.

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Step 8: Finish the Pie

Spread or pipe whipped cream over the chilled pie. Garnish with chopped nuts if desired.

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Flavor Variations and Creative Twists

Even a classic pie allows for gentle customization.

Salted Butterscotch Pie

Sprinkle flaky sea salt over the whipped cream for a modern contrast.

Nut-Enhanced Filling

Stir toasted pecans into the custard before pouring into the crust.

Graham Cracker Crust

Swap the traditional crust for a graham cracker base for extra sweetness.

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How to Serve

• Best served fully chilled
• Perfect with coffee, tea, or milk
• Ideal for holidays, Sunday dinners, and potlucks

Each slice should cut cleanly, revealing a smooth, creamy center.

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Tips for Perfect Results

• Whisk constantly to prevent scorching
• Use whole milk only
• Chill completely before slicing
• Don’t overbake—custard should be silky, not firm

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Storage & Freezing

• Refrigerator: Up to 4 days, covered
• Freezer: Freeze without whipped topping for up to 2 months

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Final Thoughts

Dolly Parton’s Butterscotch Pie is more than just a dessert—it’s a reminder that the simplest recipes often leave the deepest impression. Rich, comforting, and timeless, this pie brings warmth to any table and turns ordinary moments into something special.

It’s proof that when you treat humble ingredients with care, the result can be truly unforgettable.

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FAQ

Can I make this pie ahead of time?
Yes. It’s best made a day in advance.

Can I use dark brown sugar?
Yes, but the flavor will be deeper and more intense.

Why is my filling grainy?
It was likely overcooked or not whisked continuously.

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