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
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)
Instructions
- 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. - 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. - 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. - 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. - 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. - 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