Dolly Parton Butterscotch Pie (Print Version)

# Ingredients:

→ Filling

01 - 200 g light brown sugar, packed
02 - 45 g all-purpose flour
03 - 0.5 tsp salt
04 - 480 ml whole milk
05 - 3 large egg yolks, beaten
06 - 28 g unsalted butter
07 - 1.5 tsp vanilla extract

→ Crust

08 - 1 pre-baked 23-cm pie crust

→ Topping (optional but recommended)

09 - Whipped cream or meringue
10 - Butterscotch chips or grated chocolate, for garnish

# Instructions:

01 - Ensure the pie crust is fully baked and cooled before filling.
02 - In a medium saucepan, whisk together the brown sugar, flour, and salt until well blended.
03 - Gradually whisk in the milk to create a smooth mixture with no lumps.
04 - Set the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 7–10 minutes.
05 - Slowly whisk a little of the hot mixture into the beaten egg yolks to temper, then pour the yolk mixture back into the saucepan, stirring continuously.
06 - Continue to cook the filling for an additional 2–3 minutes over medium heat, stirring constantly, then remove from the heat.
07 - Stir in the butter and vanilla extract until the filling is smooth and glossy.
08 - Pour the hot butterscotch filling into the cooled pie crust and smooth the surface with a spatula.
09 - Refrigerate for at least 2 hours, or until the filling is completely set.
10 - Top with whipped cream or meringue. Garnish with butterscotch chips or grated chocolate before serving.

# Notes:

01 - For a deeper flavor, substitute dark brown sugar for the light brown sugar.
02 - Properly tempering the egg yolks prevents curdling and ensures a silky texture.
03 - To achieve a toasted meringue topping, bake the topped pie at 175°C for 10–12 minutes until golden.