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Dolly Parton's Butterscotch Pie

A rich and creamy dessert blending butterscotch with a buttery crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1.5 cups 1 ½ cups all-purpose flour
  • 0.5 cup ½ cup unsalted butter (cold and cubed) Ensure the butter is cold for a flaky crust.
  • 3-4 tablespoons 3-4 tablespoons ice water
  • 0.25 teaspoon ¼ teaspoon salt
For the Butterscotch Filling
  • 1 cup 1 cup brown sugar (packed) Dark brown sugar provides a deeper flavor.
  • 0.25 cup ¼ cup unsalted butter
  • 2 cups 2 cups whole milk Can substitute with heavy cream for richer filling.
  • 3 large 3 large egg yolks
  • 0.25 cup ¼ cup cornstarch Can also use flour as a thickener.
  • 0.5 teaspoon ½ teaspoon vanilla extract Adds depth to the filling.
  • 0.25 teaspoon ¼ teaspoon salt
For the Topping (Optional)
  • Whipped cream or meringue Adds texture and sweetness to the pie.

Method
 

Preparation
  1. In a large bowl, combine the flour and salt.
  2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, until the dough holds together.
  4. Form the dough into a disk, wrap it in plastic, and chill for 30 minutes.
  5. Roll out the dough on a floured surface and fit it into a 9-inch pie pan.
  6. Bake the crust at 375°F (190°C) for 12-15 minutes or until lightly golden brown.
Filling
  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the brown sugar and cook until fully dissolved, stirring constantly.
  3. Gradually add the milk, stirring frequently to prevent lumps.
  4. In a separate bowl, whisk together egg yolks and cornstarch until smooth.
  5. Slowly pour the hot sugar mixture into the egg mixture while whisking continuously.
  6. Return the mixture to the saucepan and cook over medium heat until thickened.
  7. Stir in vanilla extract and salt.
Assembling
  1. Pour the butterscotch filling into the pre-baked pie crust.
  2. Allow the pie to cool at room temperature for 30 minutes.
  3. Transfer it to the refrigerator and chill for at least 4 hours or overnight.
Serving
  1. Top with whipped cream or meringue if desired.
  2. Slice and enjoy this sweet and creamy masterpiece!

Notes

Stir constantly while cooking to prevent burning and use quality brown sugar for a richer flavor.