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Dolly Parton’s Butterscotch Pie

Dolly Parton’s Butterscotch Pie: A Sweet Southern Classic

Dolly Parton’s Butterscotch Pie is a delicious dessert that embodies Southern comfort with its creamy filling and crunchy pecan crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pecan Crust
  • 1.75 cups Chopped Pecans Core ingredient that adds crunch and flavor; walnuts or hazelnuts can be used as a substitute.
  • 3 tablespoons Unsalted Butter Softened; margarine can serve as a dairy-free alternative.
  • 3 tablespoons Light Brown Sugar Infuses sweetness and depth; dark brown sugar enriches the flavor further.
  • 0.25 teaspoon Salt Optional; enhances overall flavor.
  • Cooking Spray Prevents sticking to the pan; substitute with butter if needed.
For the Butterscotch Filling
  • 1 cup Brown Sugar Primary sweetener for the filling; coconut sugar can be a unique substitute.
  • 2 tablespoons Cornstarch Helps thicken the filling to a custard-like texture; arrowroot can work as a substitute.
  • 2 tablespoons All-Purpose Flour Adds structure to the filling; gluten-free flour blends may be used instead.
  • 2 tablespoons Unsalted Butter Enhances richness in the filling; clarified butter makes a great alternative.
  • 0.25 teaspoon Salt Balances the sweetness; optional based on dietary needs.
  • 2 Egg Yolks Beaten; acts as a traditional custard thickener; flax eggs can be used for a vegan option.
  • 0.75 cup Sweetened Condensed Milk Mixed with ¾ cup water for creaminess and sweetness.
  • 1 tablespoon Vanilla Extract Adds aromatic flavor; almond extract can provide an interesting twist.
For the Topping
  • Whipped Cream Lightly contrasts with the rich filling; stabilized whipped cream holds up better for presentation.

Equipment

  • 9-inch pie pan
  • Mixing Bowl
  • saucepan

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 9-inch pie pan with cooking spray.
  2. In a mixing bowl, combine chopped pecans, softened unsalted butter, light brown sugar, and salt. Mix until moistened.
  3. Press the pecan mixture into the pie pan and bake for 10–12 minutes until edges are slightly golden. Let cool completely.
  4. In a saucepan over medium heat, whisk together brown sugar, cornstarch, all-purpose flour, unsalted butter, and salt. Cook for 5–7 minutes until it thickens.
  5. Reduce heat to low, whisk in beaten egg yolks and diluted sweetened condensed milk. Stir for another 5 minutes until thick.
  6. Stir in vanilla extract, then pour the filling into the cooled pecan crust, smoothing the top.
  7. Cover with plastic wrap and chill for at least 4 hours until set. Serve with whipped cream on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

For the best flavor, toast the pecans prior to using them. Strain the filling while hot for smoothness. Allow sufficient chilling time before serving.

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