Dolly Parton’s Butterscotch Pie

Instructions

Prepare the Butterscotch Filling

• In a saucepan over medium heat, melt butter and stir in brown sugar until fully dissolved.

• In a separate bowl, whisk together egg yolks, cornstarch, and salt.

• Gradually add the milk, stirring continuously to prevent lumps.

• Slowly pour the warm butter-sugar mixture into the egg mixture, 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.

Assemble the Pie

• Pour the warm butterscotch filling into the pre-baked pie crust.

• Smooth the top and let it cool at room temperature for 20 minutes.

• Refrigerate for at least 3 hours to set completely.

Garnish & Serve

• Top with a generous dollop of whipped cream.

• Sprinkle with chopped pecans for extra crunch.

• Slice and enjoy this creamy Southern masterpiece!

Storage & Tips

• Keep refrigerated for up to 4 days, covered.

• For a caramelized top, use a kitchen torch to lightly brulée the surface.

• Swap pecans for walnuts or toasted coconut for variation.

Prep Time: 15 minutes

Cook Time: 10 minutes

Chill Time: 3 hours

Servings: 8 slices

Calories: 320 kcal per slice