Dolly Parton’s Butterscotch Pie


 

1. Make the Pie Crust

  • Mix flour + salt, cut in butter until crumbly.

  • Add ice water 1 tbsp at a time until dough forms.

  • Chill 30 mins, then roll and blind bake at 375°F (190°C) for 15 mins.

2. Cook the Butterscotch Filling

  • In a saucepan, whisk brown sugar, cornstarch, and salt.

  • Gradually stir in milk, then cook over medium heat until thickened (~8 mins).

  • Temper egg yolks with a bit of hot mixture, then stir back in.

  • Boil 1 min, then remove from heat and add butter + vanilla.

3. Assemble & Chill

  • Pour filling into pre-baked crust.

  • Cover with plastic (to prevent skin) and chill 4+ hours.

4. Top & Serve

  • Add whipped cream or meringue and extra butterscotch chips.


Pro Tips for the Best Pie

🔹 Use dark brown sugar for deeper flavor.
🔹 Don’t skip tempering eggs – Prevents curdling.
🔹 For meringue topping, bake at 350°F (175°C) for 10-12 mins until golden.


3 Delicious Variations

  1. Salted Caramel Twist – Sprinkle with flaky sea salt.

  2. Chocolate Swirl – Drizzle with melted chocolate.

  3. Nutty Crunch – Top with toasted pecans.


Why This Pie is Special

Dolly’s recipe is simple but soul-warming—the custardy butterscotch filling pairs perfectly with the flaky crust, just like her mama made. It’s sweet nostalgia in every bite!

Warning: You’ll want seconds!