Dolly Parton’s Butterscotch Pie
A creamy, rich pie with a delightful butterscotch filling that embodies comfort and nostalgia.
Servings: 8 servings
Calories: 390kcal
Equipment
- Medium Saucepan
- Mixing Bowl
Ingredients
Ingredients
- 1/2 cup unsalted butter
- 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.
- In a separate bowl, whisk together egg yolks, cornstarch, and salt until smooth.
- Gradually add the milk to the egg mixture, stirring continuously.
- Slowly pour the warm butter-sugar mixture into the egg mixture while 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 vanilla extract.
- Pour the warm butterscotch filling into the pre-baked pie crust and smooth the top.
- Allow the pie to cool at room temperature for 20 minutes, then refrigerate for at least 3 hours.
- Before serving, top with whipped cream and sprinkle with chopped pecans.
Notes
For extra richness, drizzle caramel sauce over the whipped cream topping. Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
Calories: 390kcal | Fat: 22g