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Dolly Parton’s butterscotch pie is pure Southern comfort with its silky filling and sweet butterscotch flavor. This recipe transforms simple pantry staples into a showstopping dessert perfect for gatherings or quiet family nights. The smooth texture and nostalgic taste always draw requests for second servings at my table.
The first time I made this butterscotch pie was for a family reunion and it disappeared in minutes. It is now a tradition every holiday season.
Ingredients
- Light brown sugar: brings out the signature butterscotch flavor packed gives a more intense taste than loose
- All purpose flour: thickens the filling make sure it is fresh for the smoothest result
- Salt: a touch brings all the sweetness into focus try sea salt if you prefer
- Whole milk: gives the filling its rich creamy body high quality milk makes a difference
- Large egg yolks: create a custard like texture use the freshest eggs you can find
- Unsalted butter: adds silkiness and that buttery flavor always go for real butter
- Vanilla extract: adds warmth and depth try pure vanilla if possible
- Pre baked nine inch pie crust: forms the tender base homemade is great but a quality store bought crust works fine
- Whipped cream or meringue: takes the pie over the top light and fluffy
- Butterscotch chips or grated chocolate: sprinkle for a pretty finishing touch use a good brand for best flavor
Step by Step Instructions
- Prepare the Pie Crust:
- Blind bake your pie crust if making it from scratch or ensure your store bought crust is baked according to package instructions. Allow it to cool completely so the filling sets properly.
- Mix the Dry Ingredients:
- Combine brown sugar flour and salt in a medium saucepan, whisking thoroughly so there are no lumps. This ensures an even filling.
- Add the Milk:
- Slowly pour in the milk, whisking as you go. This gradual method helps avoid clumping and sets a smooth base for the custard.
- Cook to Thicken:
- Place the saucepan over medium heat and stir constantly as the mixture cooks. After about seven to ten minutes it should thicken to a pudding like consistency and start bubbling. This step is key for a creamy filling.
- Temper the Egg Yolks:
- In a separate bowl lightly beat the egg yolks. Add a couple spoonfuls of the hot mixture to the eggs whisking constantly to bring them up to temperature without scrambling. Then slowly pour the warmed egg yolks back into the saucepan, stirring nonstop.
- Finish Cooking the Filling:
- Continue to cook the mixture for another two to three minutes until thick and glossy. Remove from heat to avoid overcooking.
- Stir in Butter and Vanilla:
- Add the butter and vanilla, stirring until everything is fully incorporated and the mixture is shiny.
- Fill the Crust:
- Pour the hot butterscotch filling into your cooled pie crust. Use a spatula to smooth the top evenly.
- Chill to Set:
- Move the pie to the refrigerator and let it set for at least two hours. This helps create clean slices and perfect texture.
- Add Topping and Garnish:
- Just before serving, top with a big swirl of whipped cream or a layer of meringue. For a special touch, sprinkle with butterscotch chips or a light dusting of grated chocolate.
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The taste of brown sugar in this pie takes me right back to my grandma’s kitchen where she would always sneak me an extra spoonful of the filling before it set. My favorite part is swirling the whipped cream on top just before serving because it feels extra special.
Storage Tips
Butterscotch pie stores well in the refrigerator covered with plastic wrap or foil. It keeps for up to three days but is best within the first twenty four hours for a tender crust. If you add meringue, try to enjoy it the same day so the topping stays fluffy.
Ingredient Substitutions
You can use dark brown sugar for a deeper molasses note in your filling. Whole milk gives the classic richness but two percent works in a pinch. If you need a gluten free version, swap in a gluten free pie crust and a one to one gluten free flour blend.
Serving Suggestions
Serve this pie as the grand finale to a holiday meal or bring it to potlucks for instant nostalgia. It pairs beautifully with a cup of hot coffee or sweet tea and a handful of toasted pecans on top is a Southern favorite.
Cultural and Historical Context
Butterscotch pie has long roots in Southern kitchens where making desserts from just a few simple ingredients was a point of pride. Dolly Parton grew up with humble recipes like this one and it remains a classic at gatherings and church suppers across the South.
Frequently Asked Questions
- → What makes the filling smooth and creamy?
Tempering the egg yolks carefully, then fully incorporating butter and vanilla, creates a velvety texture without lumps.
- → Can I use a different sugar for the filling?
Light or dark brown sugar works, but dark brown sugar adds a deeper, molasses-rich flavor to the pie.
- → Is a homemade or store-bought crust better?
Both work well. Homemade crust offers a flakier texture, while store-bought offers convenience without much sacrifice in taste.
- → How do you get the topping to stay light and fluffy?
Whip cream until soft peaks form, or bake meringue until golden brown while keeping it airy and not overbeaten.
- → Can I prepare the pie in advance?
Yes, chill the finished pie for at least 2 hours. It's ideal for making a day ahead for best flavor and set.