Dolly Parton’s Butterscotch Pie Recipe
If you ever crave a classic Southern dessert that feels like a warm hug, Dolly Parton’s Butterscotch Pie should be at the very top of your must-try list. This rich, silky pie features a brown sugar custard filling crowned with a fluffy, golden meringue—every bite is the perfect marriage of sweet and creamy with just the right touch of old-fashioned charm. Whether you’re serving family, friends, or treating yourself to a little nostalgic comfort, Dolly Parton’s Butterscotch Pie is a showstopper that brings everyone running for seconds.
Ingredients You’ll Need
The magic of Dolly Parton’s Butterscotch Pie lies in its simple yet thoughtfully chosen ingredients. Each component is essential—not just for flavor, but for the blissful texture and signature golden hue that make this pie unforgettable.
- Pre-baked pie crust (9-inch): Use a homemade or store-bought crust for a sturdy base that balances the soft filling.
- Brown sugar (1 1/2 cups): The heart of that classic butterscotch flavor—deep, caramel-like sweetness in every bite.
- All-purpose flour (1/3 cup): This thickens the filling to a dreamy, pudding-like consistency.
- Salt (1/4 teaspoon): A small pinch amplifies the butterscotch notes and rounds out the sweetness.
- Whole milk (1 1/2 cups): For a creamy texture that sets beautifully in the pie shell.
- Unsalted butter (1/2 cup): Melted directly into the filling for rich depth and luscious mouthfeel.
- Egg yolks (4, beaten): These create the silky custard base—don’t skip the tempering step!
- Vanilla extract (1 teaspoon): Adds just the right touch of aroma and flavor to finish off the butterscotch filling.
- Egg whites (4): Whipped into a cloud-like meringue for that signature pie-topper.
- Cream of tartar (1/4 teaspoon): Essential for stable, billowy meringue peaks that don’t collapse.
- Granulated sugar (5 tablespoons): Sweetens and stabilizes the fluffy meringue layer.
How to Make Dolly Parton’s Butterscotch Pie
Step 1: Create the Butterscotch Base
Begin by setting your saucepan over medium heat. Combine the brown sugar, flour, and salt in the pan—the slow melting and caramelization here are crucial. Taking your time ensures the sugars deepen in flavor, setting the foundation for everything you love about Dolly Parton’s Butterscotch Pie.
Step 2: Whisk in the Milk
Gradually whisk in the whole milk, a little at a time. Constant stirring is your secret weapon against lumps, turning the mixture smooth and creamy while letting the butterscotch flavor develop to its fullest potential.
Step 3: Add the Butter
As the mixture heats, stir in the unsalted butter. Watch how it melts and enriches the custard! The butter adds that unmistakable silkiness and depth—suddenly, the aroma alone will make your kitchen smile.
Step 4: Temper the Egg Yolks
In a small bowl, slowly pour a bit of the hot custard into your beaten egg yolks while whisking constantly. This slow introduction of heat prevents the yolks from scrambling, promising a silky filling for your Dolly Parton’s Butterscotch Pie.
Step 5: Thicken the Custard
Return the tempered yolks into the saucepan and continue to cook for another 2–3 minutes. Stir and watch as the filling gently thickens to a luscious, pudding-like consistency—the signature texture of this pie.
Step 6: Add Vanilla and Cool
Remove the pie filling from heat and stir in the vanilla extract. Let the aroma bloom! Once mixed, pour the butterscotch filling into the pre-baked pie crust and set aside to cool ever so slightly.
Step 7: Whip Up the Meringue
In a clean, dry bowl, begin whisking the egg whites and cream of tartar. Start slow and gradually increase speed until soft peaks form, signaling it’s time for sugar.
Step 8: Finish the Meringue
Slowly add granulated sugar one spoonful at a time as you continue beating. The goal is stiff, glossy peaks—the kind that can stand proud atop Dolly Parton’s Butterscotch Pie without wilting.
Step 9: Assemble Your Masterpiece
Dollop the meringue over the slightly cooled butterscotch filling. Spread it evenly and make sure to seal all the way to the crust’s edges. This prevents shrinking and keeps the filling perfectly tucked beneath its cloud.
Step 10: Bake to Golden Perfection
Pop the pie into a preheated oven at 350°F (175°C) for 12–15 minutes. Keep an eye out for that perfect golden-brown meringue—with peaks that look like they belong atop a bakery showstopper.
How to Serve Dolly Parton’s Butterscotch Pie
Garnishes
A classic like Dolly Parton’s Butterscotch Pie shines with a few simple touches. Try grating a bit of dark chocolate over the meringue, add a sprinkle of toasted nuts, or even dot with a few butterscotch chips for extra flair. The contrast of textures and flavors makes each slice even more delightful.
Side Dishes
This nostalgic pie is fantastic alongside a cup of robust coffee or a tall glass of cold milk. If you’re serving at a party, a scoop of vanilla ice cream or a fresh fruit salad pairs beautifully, balancing the pie’s sweetness with something bright and refreshing.
Creative Ways to Present
For a fun twist, serve individual slices of Dolly Parton’s Butterscotch Pie in jars or ramekins—perfect for picnics or potlucks. Dressing each slice with a drizzle of caramel or a few fresh berries turns a simple dessert into an eye-catching finale.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), store Dolly Parton’s Butterscotch Pie covered in the refrigerator for up to 3 days. The meringue may weep slightly but the flavors only intensify, making a chilled slice just as irresistible as day one.
Freezing
Meringue pies don’t always love the freezer, but if you need to make Dolly Parton’s Butterscotch Pie ahead, freeze the baked pie without meringue. When you’re ready to serve, thaw in the fridge and then whip up fresh meringue to bake on top.
Reheating
For that just-baked feel, warm individual slices in the oven at a low temperature (about 300°F) for a few minutes. Skip the microwave, which can make the meringue rubbery—you want those toasty peaks and creamy filling to taste as special as when you first made them.
FAQs
Can I make Dolly Parton’s Butterscotch Pie a day ahead?
Absolutely! In fact, the flavors often deepen overnight. Simply bake, cool, and store the pie in the fridge, loosely covered. Just remember, the meringue is at its fluffiest and prettiest on day one, but leftovers will still taste wonderful.
Why is my butterscotch filling lumpy?
Lumps usually happen when the milk is added too quickly or without whisking enough. Take your time adding the milk slowly and whisk constantly for the smoothest, creamiest filling.
Can I use a store-bought pie crust?
Definitely! While homemade crust is a treat, a good-quality store-bought crust makes this pie incredibly simple to whip up any day of the week.
Is it possible to make Dolly Parton’s Butterscotch Pie without meringue?
Of course. If you prefer, you can skip the meringue and simply enjoy the luscious butterscotch filling topped with a dollop of whipped cream instead. It’s just as delicious, and a bit less fuss!
What type of brown sugar works best?
Light or dark brown sugar both work well, but dark brown sugar gives a slightly more intense, caramelized flavor. Choose the one you love best for your perfect pie.
Final Thoughts
This treasured recipe for Dolly Parton’s Butterscotch Pie always brings smiles and a little bit of Southern magic to the table. It’s truly the kind of dessert you’ll want to share with everyone you know, but don’t be surprised if you find yourself sneaking an extra slice. Give it a try—you just might find it becoming your own family favorite, too.
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Dolly Parton’s Butterscotch Pie Recipe
- Total Time: 45 minutes
- Yield: 1 9-inch pie 1x
- Diet: Vegetarian
Description
Dolly Parton’s Butterscotch Pie is a classic Southern dessert known for its rich butterscotch flavor and fluffy meringue topping. This recipe captures the essence of traditional butterscotch pie, with detailed steps to ensure a creamy, decadent filling and a perfect golden-brown meringue.
Ingredients
For the Pie:
- 1 pre-baked pie crust (9-inch)
- 1 1/2 cups brown sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1/2 cup unsalted butter
- 4 egg yolks, beaten
- 1 teaspoon vanilla extract
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 5 tablespoons granulated sugar
Instructions
- Prepare the Butterscotch Filling: In a saucepan over medium heat, combine brown sugar, flour, and salt. Cook slowly to develop flavor.
- Whisk in Milk: Gradually add milk, whisking to prevent lumps. Cook slowly for a creamy texture.
- Add Butter: Stir in butter until melted for richness.
- Temper Egg Yolks: Slowly mix hot mixture into yolks to prevent scrambling.
- Cook the Filling: Return tempered yolks to saucepan, cook until thickened.
- Add Vanilla: Stir in vanilla off heat for aroma.
- Fill the Pie Crust: Pour filling into crust and cool slightly.
- Make Meringue: Beat egg whites and cream of tartar until stiff peaks form.
- Spread Meringue: Cover filling with meringue, ensuring it touches crust edges.
- Bake: Bake at 350°F (175°C) for 12-15 minutes until meringue is golden brown.
Notes
- Pre-baking the pie crust ensures a crisp base.
- Take care not to overcook the filling to maintain a creamy texture.
- Ensure egg whites are at room temperature for optimal meringue volume.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 34g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 110mg
Keywords: Butterscotch Pie, Dolly Parton Recipe, Southern Dessert, Meringue Topping, Classic Pie
