Irresistible Dolly Parton’s Butterscotch Pie

Why You’ll Love a Butterscotch Pie 🧡

1. Incredibly Delicious Flavor Explosion 🍯🍰
   This recipe is a sweet and buttery masterpiece that melts in your mouth—perfect for satisfying your dessert cravings in the most indulgent way.

2. Easy to Make, No Fancy Tools Needed 👩‍🍳🛠️
   With simple ingredients and basic kitchen tools, you’ll have a show-stopping treat ready without the stress or mess.

3. Perfect for Summer Gatherings ☀️🎉
   Light yet rich, this dessert fits right into backyard BBQs, potlucks, and family picnics. It’s a warm-weather favorite that wins every crowd.

4. Kid-Approved & Grandma-Loved 👶👵
   From little ones to grown-ups, everyone will be asking for seconds—making it a go-to for family traditions and celebrations.

5. A Healthier Sweet Treat Option 💪✨
   Made with wholesome, real ingredients—no preservatives or weird additives—this dessert offers a more natural and satisfying way to indulge, guilt-free!

There’s something undeniably charming about Dolly Parton—her warmth, her wisdom, and her irresistible Southern charm. Just like her music, Dolly Parton’s Butterscotch Pie is full of nostalgia and sweetness. This pie isn’t just dessert—it’s a hug from the South, and a perfect way to celebrate summer’s golden glow.

It’s rich, smooth, and indulgent with that unmistakable old-fashioned butterscotch flavor, nestled in a flaky crust and crowned with pillowy meringue. This is the kind of pie you take to a potluck or serve at a Sunday picnic, and watch as everyone comes back for seconds.

Pure Comfort

This recipe is rooted in the heart of Tennessee, where simple ingredients and soulful flavors speak volumes. Dolly’s family recipes are known for their authenticity and heart, and this butterscotch pie is no exception. It’s a reminder of slow afternoons, homemade meals, and the kind of comfort that only a slice of pie can bring.

Ingredients

Here’s what you’ll need to make Dolly Parton’s Butterscotch Pie:

For the Butterscotch Filling:

• 1 cup packed brown sugar

• 1/4 cup cornstarch

• 1/2 tsp salt

• 2 cups whole milk

• 3 large egg yolks (reserve the whites for meringue)

• 3 tbsp unsalted butter

• 1 tsp vanilla extract

For the Pie Crust:

• 1 unbaked 9-inch pie shell (homemade or store-bought)

For the Meringue:

• 3 large egg whites

• 1/4 tsp cream of tartar

• 6 tbsp granulated sugar

• 1/2 tsp vanilla extract

What You Need

• Medium saucepan

• Whisk

• Mixing bowls

• Electric mixer (for meringue)

• Pie dish

• Rubber spatula

• Fine mesh sieve (optional, for silky smooth filling)

Time to Cook

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Chill Time: 2 hours (optional for firmer slices)

• Total Time: Approx. 2 hours 40 minutes

Steps to Make It

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). If using a homemade crust, blind bake it until golden and cool it completely before adding the filling.

2. Cook the Butterscotch

In a saucepan, combine brown sugar, cornstarch, and salt. Slowly whisk in the milk over medium heat. Stir constantly until the mixture thickens and bubbles.

3. Temper the Eggs

In a small bowl, beat the egg yolks. Slowly whisk in a few spoonfuls of the hot mixture to temper. Return the egg mixture to the saucepan and cook for 2 more minutes, stirring constantly.

4. Add Butter and Vanilla

Remove from heat. Stir in butter and vanilla until smooth. Pour the filling into the cooled crust.

5. Make the Meringue

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, then beat until glossy and stiff. Add vanilla.

6. Assemble and Bake

Spread meringue over warm filling, sealing to the edges. Bake for 12–15 minutes until the meringue is golden.

7. Cool and Serve

Let the pie cool to room temperature. Chill before serving for neat slices.

Make It Perfect

• Use dark brown sugar for a deeper molasses flavor.

• Whisk constantly to avoid lumps and ensure a silky custard.

• Always spread meringue over hot filling to prevent weeping.

Mix It Up

Feeling adventurous? Try these tweaks:

• Add a splash of bourbon for a grown-up twist.

• Swirl in a bit of melted chocolate or a drizzle of caramel.

• Use a graham cracker crust for added crunch.

  

Perfect Partners

Serve Dolly Parton’s Butterscotch Pie with:

• Fresh mint iced tea

• Vanilla bean ice cream

• Sliced peaches or berries for a fruity balance

Busy Day Hero

Make the filling and crust a day in advance. Assemble with meringue and bake just before serving. The pie holds beautifully chilled.

Work Ahead

• Blind bake the crust a day before.

• Make filling and refrigerate overnight.

• Whip up fresh meringue just before baking for best texture.

Save Some For Later

This pie keeps well in the fridge for up to 3 days. Cover loosely with foil or plastic wrap. Avoid freezing as meringue doesn’t thaw well.

Everyone’s Happy

This recipe is nut-free and can be made gluten-free with a GF crust. It’s a crowd-pleaser for potlucks, birthdays, and family dinners alike.

Good For You Too

Butterscotch might be indulgent, but this homemade version skips artificial thickeners and flavors. Use organic dairy and eggs for a wholesome twist.

Easy Clean Up

One saucepan, one bowl, one mixer. This is a low-mess dessert that doesn’t compromise on wow factor. Line up your tools and wash as you go!

Switch It Up

Swap butterscotch for lemon or chocolate filling if you want variety with the same base method. The meringue topping pairs beautifully with multiple flavors.

Simply Perfect

This pie is sweet, creamy, light yet rich—the ultimate summer dessert that feels like a sweet Southern serenade. If Dolly had a favorite pie, this would be it.

FAQs

1. Can I use a store-bought crust?

Absolutely! A good-quality store crust saves time and still delivers.

2. What if my meringue weeps?

Seal the meringue to the crust edge and spread it over hot filling to prevent this.

3. Can I skip the meringue?

Yes, but you’ll miss that fluffy finish. Whipped cream is a great alternative.

4. Can I make it dairy-free?

Try coconut milk and vegan butter, but note that flavor and texture will change.

5. Is this safe for kids?

Yes! There’s no alcohol and the eggs are fully cooked.

6. Can I make mini pies?

Yes—use mini tart shells and reduce bake time for a cute, bite-sized version.

7. How do I know when it’s done?

The meringue should be golden and firm to the touch.

Conclusion

Dolly Parton’s Butterscotch Pie is a classic Southern treasure that’s both nostalgic and show-stopping. Whether you’re hosting a summer brunch, need a potluck dessert, or just want to channel a little Dolly charm in your kitchen, this pie has you covered. It’s simple, soulful, and simply unforgettable.

🍰 Sweeten the Experience: Related Desserts You’ll Love

To enhance your indulgent journey with Dolly Parton’s classic treat, explore a few more Southern and dessert-inspired delights. You might also love the silky charm of this Velvety Lemon Mousse Cake Recipe, which offers a citrusy contrast to the rich butterscotch. For cookie lovers, the Strawberry Cheesecake Cookies Recipe delivers a fruity twist with creamy undertones. And if you’re looking for another retro classic, don’t miss the decadent Chocolate Loaf Ice Cream Cake — a perfect frozen follow-up to your pie delight!

Irresistible Dolly Parton’s Butterscotch Pie

---

• Author: Helena
• Total Time: 45 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Rich, creamy, and full of old-fashioned Southern charm, Dolly Parton’s Butterscotch Pie is the ultimate comfort dessert. This golden, velvety pie features a luscious butterscotch filling made from brown sugar, butter, and milk, topped with fluffy meringue or whipped cream. It’s the kind of dessert that brings back memories of grandma’s kitchen — sweet, soulful, and simply irresistible!

---

Ingredients

Scale 1x2x3x

For the Butterscotch Filling

• 1 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks, beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Meringue Topping (Optional)

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

For the Pie Base

• 1 pre-baked 9-inch pie crust (homemade or store-bought)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Filling
   In a saucepan, whisk together brown sugar, flour, and salt. Gradually add milk while whisking until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
2. Temper the Eggs
   Slowly pour a small amount of the hot mixture into the beaten egg yolks while whisking. Then add the tempered yolks back into the saucepan, continuing to whisk and cook for another 2 minutes.
3. Add Butter & Vanilla
   Remove the pan from heat. Stir in butter and vanilla extract until fully incorporated. Pour the filling into the pre-baked pie crust.
4. Make the Meringue (Optional)
   In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff peaks form. Beat in vanilla extract.
5. Top & Bake (Optional)
   Spread the meringue over the warm filling, sealing the edges. Bake at 350°F (175°C) for 10–12 minutes until golden brown.
6. Cool & Serve
   Let the pie cool completely at room temperature. Chill for at least 2 hours before slicing. Serve cold or at room temperature.

Notes

• If you’re not using meringue, top the pie with whipped cream just before serving.
• This pie is best served chilled for a firmer slice.
• Store leftovers covered in the fridge for up to 3 days.
• To prevent a weeping meringue, ensure it’s spread over hot filling and sealed to the crust edge.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Stove + Baking (for meringue)
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 28g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 105mg