Name: Dolly Parton’s Butterscotch Pie
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: Southern
Ingredients: 1/2 cup unsalted butter; 1 cup packed brown sugar; 3 large egg yolks; 1/4 cup cornstarch; 2 cups whole milk; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 pre-baked 9-inch pie crust; Whipped cream, for topping; 1/2 cup chopped pecans, for garnish

Dolly Parton’s Butterscotch Pie is a nostalgic Southern dessert with a rich, creamy butterscotch filling tucked into a buttery pie crust. Topped with whipped cream and pecans, it’s a decadent treat that brings warmth and sweetness to the table.

Why You’ll Love This Recipe

I love how this pie captures the essence of old-fashioned comfort food. The deep butterscotch flavor, silky texture, and simple preparation make it a go-to recipe when I want something special without too much fuss. The whipped cream and pecans on top add just the right amount of texture and richness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter
1 cup packed brown sugar
3 large egg yolks
1/4 cup cornstarch
2 cups whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 pre-baked 9-inch pie crust
Whipped cream, for topping
1/2 cup chopped pecans, for garnish

Directions

I melt the butter in a saucepan over medium heat, then stir in the brown sugar until it’s fully dissolved and bubbling.
In a separate bowl, I whisk together the egg yolks, cornstarch, and salt until smooth.
I slowly add the milk to the egg mixture while whisking to combine everything evenly.
I then gradually pour the hot butter-sugar mixture into the egg mixture, whisking constantly to avoid scrambling the eggs.
I return the whole mixture to the pan and cook it over medium-low heat, stirring constantly until it thickens—about 5 minutes.
Once thickened, I remove it from the heat and stir in the vanilla extract.
I pour the warm filling into the pre-baked pie crust and smooth out the top.
I let the pie cool at room temperature for about 20 minutes, then chill it in the fridge for at least 3 hours to set.
Just before serving, I top it with whipped cream and sprinkle chopped pecans over the top.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 3 hours
Total Time: Approximately 3 hours and 25 minutes

Variations

I sometimes switch up the crust and use a graham cracker or shortbread crust for a slightly different flavor.
Instead of whipped cream, I like to use meringue or even a dollop of vanilla ice cream.
For a nut-free version, I leave off the pecans and add a touch of sea salt on top for a sweet-salty balance.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days.
If I need to freeze it, I wrap the pie tightly in plastic wrap and foil, then freeze it for up to 2 months. Thawing overnight in the refrigerator works best.
This pie is best served chilled, but I sometimes let it sit at room temperature for 10–15 minutes before serving if I want it a little softer.

FAQs

Can I use a different type of pie crust?

Yes, I often switch to a graham cracker or shortbread crust when I want to mix things up.

How long does the pie need to chill?

I always chill it for at least 3 hours, but letting it sit overnight gives it the perfect firmness.

What if I don’t have pecans?

No problem—I’ve topped it with other nuts, a drizzle of caramel, or just plain whipped cream, and it’s still amazing.

Can I make this pie ahead of time?

Absolutely. I usually make it the night before and keep it chilled until I’m ready to serve.

Is there a substitute for egg yolks?

If I need an egg-free version, I use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water per yolk) to thicken the filling.

Conclusion

Dolly Parton’s Butterscotch Pie is one of those desserts that never goes out of style. I love how simple it is to prepare and how impressive it looks and tastes. Whether I’m making it for a family gathering or just because I’m craving something sweet and creamy, it always hits the spot.