Dolly Parton’s Butterscotch Pie
Creamy, buttery, and impossibly smooth, this butterscotch pie blends rich brown-sugar caramel notes with a silky custard filling and a crisp pie shell.
Servings: 8 servings
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.
Notes
Store leftover pie covered tightly in the refrigerator for up to 4 days. You can freeze the pie without whipped cream for up to 2 months.