Creamy, buttery, and impossibly smooth, Dolly Parton’s Butterscotch Pie is the kind of dessert that makes everyone linger at the table for just one more bite. This pie blends rich brown-sugar caramel notes with a silky custard filling and a crisp pie shell — comforting and elegant in one bite. Fun fact: some families make this pie for holidays because it sets up beautifully and feeds a crowd with almost no fuss. If you love simple, vintage desserts that taste like warm hugs, this one belongs in your recipe box.
This recipe is special because it’s straightforward, fast to prepare, and delightfully family-friendly — kids love the creamy filling and adults appreciate the deep butterscotch flavor. It’s quicker than many custard pies and uses everyday pantry ingredients. If you enjoy no-bake comfort desserts, you might also like our 3-Ingredient No-Bake Hershey’s Pie which is another quick crowd-pleaser. Grab your mixing bowl and let’s make something memorable.
What is Dolly Parton’s Butterscotch Pie?
Why is it named after Dolly Parton? Is Dolly a secret baker? The truth is a little playful — the pie is as sweet and iconic as Dolly herself, so the name stuck. Who wouldn’t want a dessert that hums a country tune while tempting your taste buds? Maybe it’s called that because “the way to a man’s heart is through his stomach,” and Dolly’s pie has been known to win hearts over dinner after dinner.
Whether the name started as a joke or a tribute, the pie’s flavor certainly deserves the attention. It’s rich without being heavy, elegantly simple, and an easy crowd-pleaser. Give it a try and decide for yourself whether the name fits — you might find it’s the new family favorite.
Why You’ll Love This
This pie is irresistible for three big reasons. First, the main highlight is the ultra-creamy butterscotch filling — a luxuriously smooth custard with warm brown-sugar notes that melt on the tongue. Second, making it at home is cost-effective: basic pantry staples like butter, brown sugar, milk, and eggs create a more decadent result than store-bought alternatives, without the premium price tag. Third, the toppings — cool whipped cream and crunchy chopped pecans — add contrasting textures and flavors that make every bite exciting.
Compared to a classic apple pie, this butterscotch version is faster to assemble and requires no peeling or slicing, yet it still delivers that homemade comfort feel. If you enjoyed the buttery crust of our Apple Pie Biscuits, you’ll appreciate the crisp shell beneath this silken filling. Ready to bring a little Southern charm to your table? Let’s get baking.
How to Make
Quick Overview
This recipe is straightforward, satisfying, and perfect for anyone who wants a show-stopping dessert with minimal fuss. Preparation is mostly stovetop stirring; the filling cooks until thick and velvety, then chills to set. The standout element is the silky butterscotch sauce that becomes a firm yet creamy pie filling after refrigeration. Approximate time: 15 minutes active prep, about 5 minutes stovetop cooking, plus at least 3 hours chilling.
Ingredients
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
3 large egg yolks
1/4 cup cornstarch
2 cups whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 pre-baked 9-inch pie crust
Whipped cream, for topping
1/2 cup chopped pecans, for garnish
Directions
- In a medium saucepan over medium heat, melt the butter and stir in the brown sugar until dissolved and bubbly. Watch carefully so the sugar does not burn; you want a smooth syrupy consistency.
- In a separate bowl, whisk together the egg yolks, cornstarch, and salt until completely smooth and pale. This prevents lumps in the final filling.
- Gradually add the milk to the egg mixture, pouring slowly and stirring continuously to avoid lumps. A steady stream and constant whisking will keep the mixture smooth.
- Slowly pour the warm butter-sugar mixture into the egg and milk mixture while whisking constantly to temper the eggs and combine evenly.
- Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened, about 5 minutes. The filling should coat the back of a spoon.
- Remove from heat and stir in the vanilla extract. Taste and adjust, adding a little more salt if you want to enhance the butterscotch flavor.
- Pour the warm butterscotch filling into the pre-baked pie crust and smooth the top with a spatula. Be gentle to avoid cracking the crust.
- Allow the pie to cool at room temperature for 20 minutes, then refrigerate for at least 3 hours to set completely. Chilling ensures a clean slice.
- Before serving, top with a generous layer of whipped cream and sprinkle with chopped pecans for crunch and visual appeal.
What to Serve With
Pair this pie with light, refreshing sides to balance the richness. A simple arugula salad with lemon vinaigrette cuts through the sweetness. Fresh berries or a citrus sorbet offer bright contrast. For drinks, serve hot coffee, strong black tea, or a sweet dessert wine like Moscato. If you prefer something cozy, a small pour of bourbon over ice complements the brown-sugar notes beautifully. For a fun brunch pairing, slice alongside scrambled eggs and crisp bacon for a sweet-and-savory spread that guests will talk about.
Also try serving smaller slices with an espresso shot for a delightful after-dinner treat.
Top Tips for Perfecting
- Ingredient substitutions: You can substitute light brown sugar if you don’t have dark, but flavor will be milder. Use 2% milk in a pinch, but whole milk gives creamier results.
- Texture tips: Whisk constantly during cooking to prevent lumps and scrambling the yolks. If a few lumps form, strain the filling through a fine-mesh sieve before pouring into the crust.
- Timing adjustments: Chill at least 3 hours for best slicing; overnight is even better. If you’re short on time, place the pie in the coldest part of the refrigerator and chill for 2 hours, then check for firmness.
- Flavor enhancements: Add a pinch of smoked salt or a splash of dark rum for a grown-up twist. Toast the pecans for extra aroma.
- Common mistakes: Don’t rush the tempering step when combining hot sugar with eggs — adding too quickly causes curdling. Avoid high heat on the stovetop to prevent burning.
Storing and Reheating Tips
Refrigeration instructions: Store leftover pie covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. The whipped cream will soften over time, so consider adding fresh whipped cream before serving.
Freezing instructions: You can freeze the pie without the whipped cream for up to 2 months. Wrap tightly in plastic and then foil. Thaw overnight in the refrigerator before serving and add fresh whipped cream and pecans.
Shelf life details: For best flavor and texture, consume within 3–4 days refrigerated. The filling will remain safe longer but may lose its optimal texture.
Best reheating methods: This pie is best served chilled; reheating is not recommended. If you prefer it slightly warmer, allow slices to sit at room temperature for 20 minutes before serving.
FAQs
Can I use a homemade pie crust instead of a pre-baked crust?
Yes — a homemade crust works beautifully. Be sure to pre-bake (blind bake) the crust until golden to prevent sogginess from the filling.
Can I make this pie ahead of time?
Absolutely. Make it the day before and chill overnight; flavors meld nicely and slicing is easier when well chilled.
What if my filling is lumpy?
If lumps form, immediately remove from heat and whisk vigorously. If lumps persist, strain the filling through a fine-mesh sieve into the pie crust.
Can I add chocolate or other flavors to this pie?
Yes. A thin layer of melted dark chocolate on the crust before pouring the filling creates a chocolate-butterscotch combo. You can also stir in a tablespoon of bourbon or espresso powder for depth.
Is it safe to use only egg yolks?
Yes. The yolks create a rich, custard-like texture. Be sure to temper them with the warm mixture to avoid curdling.
Conclusion
Dolly Parton’s Butterscotch Pie is a timeless, comforting dessert that’s easy enough for weeknights and special enough for celebrations. It’s creamy, buttery, and hits that perfect balance between sweet and complex, and best of all it’s simple to make with pantry-friendly ingredients. If you want to compare versions or find additional background on the pie, you might enjoy reading This Butterscotch Pie Recipe from Dolly Parton Is a Must-Try for another take, or learn more about the pie’s story at Dolly’s Butterscotch Pie – Guideposts. Give it a try, share it with family, and enjoy the warm smiles that follow.
Dolly Parton’s Butterscotch Pie
Equipment
- Medium Saucepan
- Mixing Bowl
Ingredients
Ingredients
- 1/2 cup Unsalted Butter Melted
- 1 cup Brown Sugar Packed
- 3 large Egg Yolks
- 1/4 cup Cornstarch
- 2 cups Whole Milk
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 9-inch Pre-baked Pie Crust
- to taste Whipped Cream For topping
- 1/2 cup Chopped Pecans For garnish
Instructions
- In a medium saucepan over medium heat, melt the butter and stir in the brown sugar until dissolved and bubbly. Watch carefully so the sugar does not burn; you want a smooth syrupy consistency.
- In a separate bowl, whisk together the egg yolks, cornstarch, and salt until completely smooth and pale.
- Gradually add the milk to the egg mixture, pouring slowly and stirring continuously to avoid lumps.
- Slowly pour the warm butter-sugar mixture into the egg and milk mixture while whisking constantly.
- Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened, about 5 minutes.
- Remove from heat and stir in the vanilla extract. Taste and adjust, adding a little more salt if desired.
- Pour the warm butterscotch filling into the pre-baked pie crust and smooth the top with a spatula.
- Allow the pie to cool at room temperature for 20 minutes, then refrigerate for at least 3 hours to set completely.
- Before serving, top with whipped cream and sprinkle with chopped pecans.