Description
Dolly Parton’s Butterscotch Pie is a classic Southern dessert featuring a creamy butterscotch filling in a buttery pie crust, topped with whipped cream and chopped pecans.
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
Instructions
- Melt the butter in a saucepan over medium heat, then stir in the brown sugar until dissolved and bubbling.
- In a separate bowl, whisk together egg yolks, cornstarch, and salt until smooth.
- Slowly add milk to the egg mixture while whisking to combine.
- Gradually pour the hot butter-sugar mixture into the egg mixture, whisking constantly.
- Return the mixture to the pan and cook over medium-low heat, stirring constantly, until thickened (about 5 minutes).
- Remove from heat and stir in the vanilla extract.
- Pour the warm filling into the pre-baked pie crust and smooth the top.
- Let the pie cool at room temperature for 20 minutes, then chill in the fridge for at least 3 hours.
- Before serving, top with whipped cream and sprinkle with chopped pecans.
Notes
- Use a graham cracker or shortbread crust for variation.
- Top with meringue or vanilla ice cream instead of whipped cream.
- For a nut-free version, omit the pecans and add sea salt.
- Chilling overnight helps the pie set better.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
