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
Salted Caramel Twist – Sprinkle with flaky sea salt.
Chocolate Swirl – Drizzle with melted chocolate.
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!