Dolly Parton's Pecan Butterscotch Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 ¾ cups chopped pecans
02 -
3 tablespoons softened butter
03 -
3 tablespoons brown sugar
04 -
¼ teaspoon salt
05 -
Vegetable oil cooking spray
→ Filling
06 -
1 cup granulated sugar
07 -
¼ cup all-purpose flour
08 -
¼ teaspoon salt
09 -
2 ½ cups milk
10 -
4 large egg yolks, lightly beaten
11 -
4 tablespoons unsalted butter
12 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly coat a 9-inch pie dish with vegetable oil cooking spray.
02 -
In a medium bowl, mix together the chopped pecans, softened butter, brown sugar, and salt until well combined. Press this mixture firmly and evenly into the bottom and up the sides of your prepared pie dish to form the crust.
03 -
Bake the pecan crust for 12-15 minutes, until lightly golden brown and fragrant. Remove from oven and set aside to cool completely.
04 -
In a medium saucepan, whisk together the granulated sugar, flour, and salt. Gradually whisk in the milk until smooth, making sure there are no lumps.
05 -
Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens and comes to a gentle boil, about 6-8 minutes. Reduce heat to low and continue cooking for another minute, still stirring constantly.
06 -
Remove saucepan from heat. Slowly pour about 1 cup of the hot mixture into the beaten egg yolks, whisking continuously to prevent the eggs from cooking. Then pour the tempered egg mixture back into the saucepan, whisking vigorously to combine.
07 -
Return the saucepan to low heat and cook for another minute, stirring constantly. Remove from heat and immediately stir in the unsalted butter and vanilla extract until fully melted and incorporated.
08 -
Pour the butterscotch filling into the cooled pecan crust. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, until the filling is completely set.
09 -
Remove the plastic wrap and serve chilled. For an extra touch, garnish with whipped cream and a sprinkle of chopped pecans if desired.
# Notes:
01 -
The filling will continue to thicken as it cools, so don't worry if it seems slightly loose when you first pour it into the crust.
02 -
This pie is best enjoyed within 3-4 days of making it.
03 -
For a more pronounced butterscotch flavor, you can add 2 tablespoons of bourbon to the filling along with the vanilla.