Dolly Parton’s Butterscotch Pie

Introduction

Dolly Parton’s Butterscotch Pie is the kind of dessert that feels like a warm hug from the kitchen. With its silky smooth butterscotch custard filling, buttery crust, and luscious topping, it strikes the perfect balance of indulgence and comfort. Whether you’re making it for a holiday, Sunday supper, or a special family gathering, this pie is sure to become a treasured favorite. It’s a dessert that carries tradition, sweetness, and timeless Southern charm in every slice.

My recipe story

Growing up, butterscotch desserts were always a highlight in my family. My grandmother would often make puddings or pies that carried that deep caramelized sugar flavor, and the smell alone could draw everyone to the kitchen. When I first discovered Dolly Parton’s version of Butterscotch Pie, I knew I had to try it. This recipe is simple, yet full of heart. Every time I bake it, I think about the generations before me who leaned on recipes like this to bring joy to their loved ones. It’s more than just a pie—it’s a story of family, tradition, and Southern hospitality.

Ingredient breakdown

What makes Dolly Parton’s Butterscotch Pie so special is its balance of humble ingredients that come together to create something luxurious. The star of the show is brown sugar, which provides that deep molasses undertone that defines the butterscotch flavor. When melted with butter and combined with egg yolks, it transforms into a luscious custard filling that’s smooth and decadent.

The crust is equally important. Whether you choose a homemade pie crust or a pre-made option, the flaky, buttery layers act as the perfect foundation for the rich filling. A touch of vanilla extract adds warmth, while milk helps achieve that creamy consistency. Finally, the topping—whether a light whipped cream or golden meringue—adds contrast and elegance, ensuring every bite feels complete.

Equipment you’ll need

• Medium saucepan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Pie pan
• Rolling pin (if making homemade crust)
• Spatula
• Oven and stovetop

Step-by-step directions

Step 1: Prepare the crust. If you’re making a homemade crust, roll out your dough and fit it into your pie pan, trimming any excess around the edges. Blind bake the crust by lining it with parchment paper, filling it with pie weights or beans, and baking until lightly golden. This ensures a crisp foundation for your butterscotch filling.

Step 2: Melt the butter and sugar. In a medium saucepan over medium heat, melt the butter until foamy. Stir in the packed brown sugar, allowing it to dissolve and create a thick, glossy mixture. This step is crucial because it develops the deep caramel-like flavor that gives the pie its butterscotch identity.

Step 3: Temper the eggs. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot sugar mixture while whisking constantly. This process, called tempering, prevents the eggs from scrambling. Once the yolks are warmed, whisk them back into the saucepan with the rest of the sugar mixture.

Step 4: Add milk and thicken. Gradually whisk in the milk and continue cooking over medium heat until the mixture thickens into a custard-like consistency. Be patient—this step can take a few minutes. Stir continuously to avoid lumps and ensure an even, velvety texture.

Step 5: Add flavoring and fill the crust. Remove the pan from heat and stir in vanilla extract for added warmth and depth. Pour the smooth filling into your prepared pie crust, spreading it evenly with a spatula. Let the pie cool slightly before adding your desired topping.

Step 6: Top and chill. For a classic look, prepare a fluffy meringue or keep things simple with whipped cream. Spread or pipe the topping over the cooled pie filling, then refrigerate until fully set. Once chilled, slice and serve with a smile!

Variations & substitutions

If you’d like to put your own twist on Dolly Parton’s Butterscotch Pie, there are plenty of options. Swap the classic crust for a graham cracker or cookie crust for added sweetness and crunch. For a nutty variation, stir in chopped pecans or walnuts to the filling before chilling. If you prefer a dairy-free version, use plant-based butter and almond or oat milk as substitutes. For those who love an extra kick, a pinch of sea salt sprinkled on top can balance the sweetness and add a gourmet touch.

Storage, freezing & make-ahead

This pie can be stored in the refrigerator for up to four days, covered with plastic wrap or foil to prevent it from absorbing fridge odors. If you’d like to freeze it, wrap the cooled pie tightly in plastic and foil, then freeze for up to two months. To serve, thaw overnight in the refrigerator. For make-ahead convenience, you can prepare the crust and filling separately a day in advance, then assemble the pie the next day for maximum freshness.

Serving ideas & pairings

Serve Dolly Parton’s Butterscotch Pie chilled with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence. Pair it with a cup of hot coffee, spiced tea, or a glass of milk for the ultimate comfort experience. For holiday dinners, it pairs beautifully with roasted meats, hearty casseroles, and other traditional Southern sides. Add a scoop of vanilla or butter pecan ice cream alongside a slice to turn it into an unforgettable dessert plate.

FAQ

Can I use store-bought pie crust? Yes, a pre-made crust works perfectly if you want to save time.

What’s the best topping for this pie? Whipped cream is classic, but meringue gives it an elegant, old-fashioned flair.

Can I make it without eggs? While eggs are essential for the custard texture, you can try cornstarch or an egg replacer for a similar consistency.

Why did my filling turn grainy? This usually happens if the sugar isn’t fully dissolved. Stir patiently and cook slowly to prevent this issue.

Can I serve it warm? The pie is best served chilled, but you can enjoy it slightly warm if you don’t mind a softer filling.

Final thoughts

Dolly Parton’s Butterscotch Pie isn’t just a dessert—it’s a taste of Southern tradition and comfort. With its silky-smooth filling, flaky crust, and irresistible sweetness, it’s the kind of pie that creates memories around the table. Whether you’re baking it for the holidays, a Sunday dinner, or just because you’re craving something special, this pie delivers. Try it once, and it will surely earn a permanent spot in your recipe collection.

Dolly Parton’s Butterscotch Pie

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• Author: Sarah White
• Total Time: 35 minutes plus chilling time
• Yield: 8 servings
• Diet: Vegetarian

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Description

A rich, creamy Southern classic with a silky butterscotch custard filling and flaky crust. Perfect for holidays or family gatherings.

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Ingredients

• 1 pre-baked 9-inch pie crust
• ½ cup unsalted butter

• 1 cup packed brown sugar

• 3 large egg yolks
• 2 ½ cups whole milk

• 3 tablespoons cornstarch

• ¼ teaspoon salt
• 1 teaspoon vanilla extract

• Whipped cream or meringue, for topping
  

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Instructions

1. In a saucepan over medium heat, melt the butter and stir in the brown sugar until smooth and glossy.

2. In a small bowl, whisk together the cornstarch, salt, and milk until fully dissolved.

3. Slowly pour the milk mixture into the saucepan, stirring constantly, and cook until it thickens.
4. In a separate bowl, whisk egg yolks. Gradually add some of the hot mixture to temper, then return all to the saucepan. Cook until the custard thickens.

5. Remove from heat and stir in vanilla. Pour filling into the prepared pie crust.

6. Allow the pie to cool, then top with whipped cream or meringue. Chill before serving.

Notes

 For a deeper flavor, use dark brown sugar. The pie keeps well in the refrigerator for up to 4 days. Serve with coffee or a scoop of vanilla ice cream.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop, Baking
• Cuisine: American