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Dolly Parton’s delicious butterscotch pie, a delightful Southern dessert.
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Dolly Parton’s Butterscotch Pie

A nostalgic dessert with a rich, creamy filling nestled in a flaky pie crust, perfect for making every occasion special.
Prep Time30 minutes
Cook Time10 minutes
Total Time7 hours
Course: Dessert, Pie
Cuisine: Southern
Keyword: Butterscotch Pie, classic dessert, Dolly Parton Pie, holiday baking, Southern Recipes
Servings: 8 servings
Calories: 350kcal

Ingredients

For the Pie Crust

  • 1 pre-baked 9-inch pre-baked 9-inch pie crust Choose a store-bought or homemade crust for a perfectly flaky base.

For the Filling

  • 1 cup light brown sugar Adds a deep, rich sweetness that’s signature to butterscotch.
  • 1/4 cup cornstarch Helps thicken the filling, creating that irresistible creamy texture.
  • 1/2 tsp salt Balances and enhances the sweetness.
  • 2 cups whole milk The creamy base of your filling, ensuring it remains rich and full of flavor.
  • 4 large egg yolks Adds richness and helps to thicken the filling beautifully.
  • 3 tbsp unsalted butter Provides a silky mouthfeel and depth of flavor.
  • 2 tsp pure vanilla extract Infuses the filling with warm, comforting notes.
  • 1/4 tsp ground nutmeg Optional: for an extra hint of spiciness that complements butterscotch.
  • 1 cup whipped cream For a delightful topping, can be homemade or store-bought.
  • 1/4 cup chopped toasted pecans or walnuts Adds a crunchy texture and nutty flavor.

Instructions

Preparation

  • In a medium saucepan, combine the light brown sugar, cornstarch, and salt.
  • Gradually whisk in the whole milk until the mixture is smooth and well combined.

Cooking the Filling

  • Place the saucepan over medium heat, stirring constantly to thicken and bubble.
  • In a separate bowl, whisk the egg yolks and slowly pour a small amount of the hot mixture into them, whisking vigorously.
  • Return the tempered egg yolk mixture to the saucepan and cook for another 2 minutes while stirring.
  • Remove from heat, then stir in the butter, vanilla extract, and nutmeg if using.
  • Pour the filling into the pre-baked pie crust, smoothing the top for a beautiful finish.

Chilling

  • Allow the pie to cool at room temperature for 30 minutes before refrigerating.
  • Chill for at least 4–6 hours, or preferably overnight, until it sets completely.

Serving

  • Before serving, add a generous swirl of whipped cream on top, then sprinkle with the toasted pecans or walnuts.

Notes

For storing, the pie can be kept covered in the fridge for up to 4 days. Individual slices can be frozen for up to 2 months. Consider variations with cocoa powder or coconut flakes.