Dolly Parton’s Butterscotch Pie

Dolly Parton’s Butterscotch Pie is a sweet slice of nostalgia that’s as rich as its namesake’s country music legacy. Each forkful takes you to the heart of the South, where comfort and joy blend seamlessly into one delectable dessert. I remember growing up snuggled on the couch with a slice of this pie after Sunday dinner, the warm butterscotch melting my worries away. This isn’t just a dessert; it’s a hug in pie form. And let’s be real—who wouldn’t want that?

What makes this recipe special

There’s something undeniably enchanting about a butterscotch pie, and Dolly Parton’s version? Well, it’s like the warm embrace of a favorite song. The depth of flavor derived from slowly caramelizing brown sugar paired with the creamy richness of whole milk creates a symphony for your tastebuds. Each bite is a dance of sweet and buttery, punctuated by a light and airy meringue. Baking this pie does more than satisfy your sweet tooth; it connects you to memories, family, and laughter.

The beauty of this recipe is in its simplicity, yet the flavor is anything but. You can whip it up for a special occasion or just because you feel like it deserves a spot on the dinner table, no reason needed. Its charm lies in the indulgence of a good homemade dessert with a dash of nostalgia.

Gather these ingredients

To create this waltz of flavor, you’ll need a few key players. Each ingredient has a role to play in the delicious drama that is butterscotch pie.

• 1 pre-baked pie crust (9-inch): You can use store-bought or whip up your own. Trust me, the flaky crust is the foundation of this masterpiece.
• 1 ½ cups brown sugar: This brings that deep, caramel flavor. Light or dark brown sugar will work; just know that dark will offer even more depth.
• ⅓ cup all-purpose flour: Essential for the filling, it gives it structure and a silky texture.
• ¼ teaspoon salt: A pinch enhances all those fabulous flavors while balancing the sweetness.
• 1 ½ cups whole milk: Creaminess is the name of the game here; whole milk ensures your filling is rich and unctuous.
• ½ cup unsalted butter: The star of the show—the butter melts into the filling and really brings out those sweet, nutty butterscotch flavors.
• 4 egg yolks, beaten: These golden jewels add richness to the pie, contributing to that custardy filling.
• 1 teaspoon vanilla extract: A splash of this will elevate the pie from delightful to divine!
• 4 egg whites: We’ll whip these into a glossy meringue.
• ¼ teaspoon cream of tartar: This key ingredient stabilizes the egg whites, helping them hold their form while whipping.
• 5 tablespoons granulated sugar: To sweeten the meringue, balancing out that buttery filling beautifully.

Preparing Dolly Parton’s Butterscotch Pie

Ready to dive into the sweet, sumptuous process? Let’s get cooking—it’s easier than you think!

1. In a medium saucepan, combine 1 ½ cups brown sugar, ⅓ cup all-purpose flour, and ¼ teaspoon salt over medium heat. Whisk together until well incorporated—the slow cooking here is magic, coaxing out that deep butterscotch flavor.

2. Gradually whisk in 1 ½ cups whole milk, stirring constantly to prevent lumps from forming. Just like that, you’re creating a smooth canvas for your pie filling.

3. Add ½ cup unsalted butter and stir until melted. Let this mixture simmer gently for a couple of minutes to thicken.

4. In a separate bowl, beat 4 egg yolks. Slowly pour a bit of the hot mixture into the yolks while whisking constantly; this is tempering. It’s crucial to avoid scrambling those precious eggs!

5. Next, pour the tempered yolks back into the saucepan and cook for another 2-3 minutes until the filling thickens to a lovely pudding-like consistency.

6. Remove from heat and stir in 1 teaspoon vanilla extract. The aroma is a wonderful hint of what’s to come!

7. Pour that luscious filling into your prepared pie crust and let it cool a bit while you prepare the meringue.

8. To make the meringue, beat 4 egg whites with ¼ teaspoon cream of tartar in a clean, dry bowl. Start slow and then pick up the pace until soft peaks form.

9. Gradually add in 5 tablespoons granulated sugar, beating until you achieve stiff, glossy peaks—like fluffy, sweet clouds that will crown your pie.

10. Spread the meringue lovingly over the butterscotch filling, ensuring it touches the crust to prevent shrinking during baking.

11. Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes, until the meringue is a golden-brown masterpiece.

Best way to enjoy it

Now, how do you savor this beautiful creation? Slice it up and serve chilled or at room temperature. The layers of butterscotch and meringue go beautifully alongside a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence! Pair it with a cup of coffee or a sweet iced tea, and you have a dessert moment worth sharing.

Keeping leftovers fresh

Got leftovers? Lucky you! To store your pie, cover it loosely with plastic wrap and keep it in the fridge for up to three days. You can also freeze it, although the meringue texture may alter slightly after thawing. Just be sure to let it cool completely before wrapping it tightly in plastic wrap and aluminum foil.

Pro chef tips

Want to up your pie game? Here are a few inside scoops! When cooking the filling, whisk continuously to maintain a smooth texture—this prevents any lumps from forming. If you like a stronger flavor kick, a sprinkle of sea salt on top of the meringue before baking adds a delightful contrast to the sweetness. And remember—use room temperature eggs for the best whipped volume.

Creative Twists

Feel free to experiment! For a flavor twist, consider adding a teaspoon of bourbon to the butterscotch filling for a Southern flair. You can also mix in some toasted coconut for a tropical take. Thinking about dietary changes? Substitute the all-purpose flour with almond flour for a gluten-free twist, or create a dairy-free version using coconut milk.

Ingredients

1 pre-baked pie crust (9-inch)
1 ½ cups brown sugar
⅓ cup all-purpose flour
¼ teaspoon salt
1 ½ cups whole milk
½ cup unsalted butter
4 egg yolks, beaten
1 teaspoon vanilla extract
4 egg whites
¼ teaspoon cream of tartar
5 tablespoons granulated sugar

Directions to follow

1. In a pan, mix brown sugar, flour, and salt over medium heat.
2. Slowly whisk in milk until smooth.
3. Add butter, stirring until melted.
4. Temper egg yolks with some hot mixture, then add back to the saucepan.
5. Cook until thickened, about 2-3 minutes.
6. Stir in vanilla and pour into pie crust.
7. Beat egg whites and cream of tartar until soft peaks form.
8. Gradually add sugar and whip to stiff peaks.
9. Spread meringue over the filling, touching the crust edges.
10. Bake at 350°F (175°C) for 12-15 minutes until golden.

Your questions answered

1. How long does it take to make this pie? Approximately 1 hour, including prep and baking time.
2. Can I make this ahead of time? Yes! You can prepare the pie a day ahead and refrigerate it.
3. What if I don’t have cream of tartar? You can skip it, but your meringue may not hold as well. Try using lemon juice as an alternative.
4. Can this pie be frozen? Yes, you can freeze it, but note the texture changes slightly after thawing.
5. What goes well with butterscotch pie? A scoop of vanilla ice cream or a cup of strong coffee makes for a perfect pairing!

Embracing the warmth and sweetness of Dolly Parton’s Butterscotch Pie is not just about the final product; it’s about the journey of creation. So don that apron and get ready to whip up a slice of joy! I can’t wait to hear how yours turns out! Experiment, have fun, and remember, cooking is all about love—so sprinkle a little extra in there!

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Dolly Parton’s Butterscotch Pie

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 75 hrs

Cooking Temp: 350  F Servings: 8 Estimated Cost: $ 10 Calories: 350

Best Season: Year-round

Description

Dolly Parton’s Butterscotch Pie is a sweet dessert that brings comfort and joy with its rich butterscotch filling and airy meringue topping. A perfect indulgence for any occasion!

Ingredients

Scale

1/2x 1x 2x 3x

For the Pie

• 1 pre-baked pie crust (9-inch) pie crust (Store-bought or homemade)
• 1.5 cups brown sugar (Light or dark brown sugar can be used)
• ⅓ cup all-purpose flour (Essential for filling structure)
• ¼ teaspoon salt (Enhances flavor)
• 1.5 cups whole milk (Provides creaminess)
• ½ cup unsalted butter (Key for butterscotch flavor)
• 4 egg yolks beaten egg yolks (Adds richness)
• 1 teaspoon vanilla extract (Elevates the flavor)
• 4 egg whites whipped egg whites (For meringue)
• ¼ teaspoon cream of tartar (Stabilizes meringue)
• 5 tablespoons granulated sugar (Sweetens meringue)

Instructions

Prepare the Filling

1. Combine Ingredients

   In a medium saucepan, combine brown sugar, flour, and salt over medium heat. Whisk together until well incorporated.
   Slow cooking enhances the butterscotch flavor.
   Mark as complete

2. Add Milk

   Gradually whisk in whole milk, stirring constantly to prevent lumps.
   This creates a smooth filling.
   Mark as complete

3. Melt Butter

   Add unsalted butter and stir until melted. Let mixture simmer gently for a couple of minutes to thicken.
   Mark as complete

4. Temper Eggs

   In a separate bowl, beat egg yolks. Slowly pour a bit of hot mixture into the yolks while whisking constantly.
   This prevents scrambling.
   Mark as complete

5. Thicken the Filling

   Pour the tempered yolks back into the saucepan and cook for another 2-3 minutes until the filling is pudding-like.
   Mark as complete

6. Add Vanilla

   Remove from heat and stir in vanilla extract before pouring filling into the prepared pie crust.
   Mark as complete

Make the Meringue

1. Beat Egg Whites

   Beat egg whites with cream of tartar in a clean, dry bowl until soft peaks form.
   Mark as complete

2. Add Sugar

   Gradually add in granulated sugar, beating until stiff peaks form.
   The meringue should be glossy.
   Mark as complete

3. Spread Meringue

   Spread the meringue over the cooled filling, ensuring it touches the crust to prevent shrinking.
   Mark as complete

Bake the Pie

1. Bake

   Bake in a preheated oven at 350°F (175°C) for 12-15 minutes until the meringue is golden brown.
   Mark as complete

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 17g27%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 100mg34%

Sodium 150mg7%

Potassium 200mg6%

Total Carbohydrate 45g15%

Dietary Fiber 1g4%

Sugars 25g

Protein 4g8%

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Vitamin A 8 IU

Vitamin C 0 mg

Calcium 100 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0 mg

Riboflavin 0 mg

Niacin 0 mg

Vitamin B6 0 mg

Folate 0 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 0 mg

Iodine 0 mcg

Magnesium 0 mg

Zinc 0 mg

Selenium 0 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve chilled or at room temperature with whipped cream or vanilla ice cream.

Keywords: butterscotch pie, Dolly Parton, dessert, Southern, nostalgia