Dolly Parton's Butterscotch Pie

I stumbled across Dolly Parton's Butterscotch Pie recipe last summer and it's become my absolute go-to when I need to impress at family gatherings. This isn't your average butterscotch pie - the combination of that velvety smooth filling with the crunchy pecan crust creates this perfect contrast that makes people close their eyes when they take their first bite. It's like a Southern hug on a plate!

I brought this to my mother-in-law's Christmas dinner last year (brave, I know), and she actually asked me for the recipe. If you knew my mother-in-law, you'd understand what a massive compliment that was!

Perfect Ingredients

Crust Components

Chopped pecans create that unique textural base that sets this pie apart. Brown sugar in the crust complements the butterscotch filling perfectly. A touch of salt balances the sweetness and enhances the nutty flavor. Softened butter binds everything together while adding richness.

Filling Essentials

Real butter (not margarine) gives that authentic butterscotch flavor. The combination of granulated sugar and egg yolks creates that signature silky texture. A hint of vanilla rounds out the flavors beautifully. Using whole milk rather than cream keeps it from being too heavy.

I tried using pre-chopped pecans once to save time, but they were cut too fine and the crust didn't have the same wonderful texture. Taking the extra minute to chop them yourself makes a noticeable difference!

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Simple Preparation

Perfect Crust

Start by preheating your oven to 350°F and giving your pie dish a light spray with cooking spray. Mix those chopped pecans with the softened butter, brown sugar, and salt until everything is well combined. This mixture will look crumbly, but should hold together when pressed. Use your fingers to press it firmly into the bottom and up the sides of your pie dish. The key is getting it as even as possible for uniform baking. Pop it in the oven for about 12-15 minutes until it's just turning golden brown, then let it cool completely before filling.

Silky Filling

For the filling, combine the granulated sugar, flour, and salt in a saucepan first, then gradually whisk in the milk until smooth. This prevents lumps from forming. Cook this mixture over medium heat, stirring constantly - and I mean constantly! This is not the time to check your phone. Once it comes to a boil and thickens, reduce the heat and cook for another minute, still stirring. The trickiest part is tempering the eggs, but it's not as scary as it sounds. Remove the pan from heat, then whisk a small amount of the hot mixture into your beaten egg yolks to warm them up gradually. This prevents scrambling. Then pour this egg mixture back into the saucepan, return to low heat, and cook for another minute while stirring.

I learned the hard way about tempering eggs when I first made this pie. I rushed and ended up with little bits of cooked egg in my filling. Now I take my time with this step and it comes out perfectly smooth every time.

My first attempt was good but not great because I didn't let it chill long enough. Patience really pays off with this recipe - that overnight chill creates the perfect texture and allows the flavors to fully develop.

Serving Suggestions

This pie is absolutely delicious on its own, but there are some wonderful ways to elevate it further. A dollop of lightly sweetened whipped cream on top creates a beautiful contrast to the rich filling. For a more decadent presentation, try a scoop of vanilla ice cream alongside a warm slice (just warm it slightly in the microwave for about 10 seconds). Coffee is the perfect beverage pairing - the slight bitterness complements the sweet pie beautifully. For special occasions, I sometimes drizzle a little caramel sauce over the top and sprinkle with extra chopped pecans for a truly show-stopping dessert. If you're serving this at a dinner party, consider individual mini pies made in a muffin tin. They make for an elegant presentation and are perfect for portion control (though I doubt anyone will stop at just one!).

Storage Tips

This butterscotch pie keeps beautifully in the refrigerator for up to 4 days. Just make sure it's well-covered to prevent it from absorbing any refrigerator odors. I find that the flavor actually improves after the first day as everything melds together. While you can freeze this pie, the texture of the filling may change slightly upon thawing. If you need to make it well in advance, I recommend freezing just the prepared crust and making the filling fresh when you're ready to serve. When serving leftovers from the refrigerator, let the pie sit at room temperature for about 15-20 minutes before serving. This takes the chill off and allows the flavors to really shine.

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Chef's Notes

Temperature Matters: Make sure your butter is truly softened for the crust, but not melted - you want it pliable but still holding its shape. Whisking Technique: Use a figure-eight motion when whisking to incorporate everything evenly and prevent lumps. Crust Thickness: Aim for about ¼-inch thickness on the crust for the perfect bite.

This Dolly Parton Butterscotch Pie has become my signature dessert that friends and family request for special occasions. There's something about the combination of that nutty crust with the silky butterscotch filling that feels both nostalgic and special at the same time. Whether you're looking to impress guests or simply want to treat yourself to something delicious, this pie delivers comfort and joy in every bite.

Frequently Asked Questions

→ Can I make this pie ahead of time?

Yes! This pie actually benefits from being made a day ahead, allowing the flavors to meld and the filling to set completely.

→ What if I don't have pecans for the crust?

You can substitute walnuts or use a traditional graham cracker crust if you prefer or have nut allergies.

→ Why do I need to temper the eggs?

Tempering prevents the eggs from scrambling when added to the hot mixture, ensuring a smooth, creamy filling.

→ How do I know when the filling is thick enough?

It should coat the back of a spoon, and if you run your finger through it, the line should remain clear.

→ Can I freeze this butterscotch pie?

While possible, freezing isn't recommended as it can affect the texture. It's best enjoyed fresh within 3-4 days.