Description
Dolly Parton’s Butterscotch Pie is a creamy Southern classic featuring a rich, buttery brown sugar custard nestled in a flaky pie crust, topped with whipped cream and crunchy pecans for the perfect sweet finish.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 3 large egg yolks
- 1/4 cup cornstarch
- 2 cups whole milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust
- Whipped cream
- 1/2 cup chopped pecans
Instructions
- In a saucepan over medium heat, melt butter and stir in brown sugar until fully dissolved.
- In a separate bowl, whisk together egg yolks, cornstarch, and salt.
- Gradually add the milk to the egg mixture, stirring continuously to prevent lumps.
- Slowly pour the warm butter-sugar mixture into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium-low heat, stirring until thickened (about 5 minutes).
- Remove from heat and stir in vanilla extract.
- Pour the warm butterscotch filling into the pre-baked pie crust.
- Smooth the top and let it cool at room temperature for 20 minutes.
- Refrigerate for at least 3 hours to set completely.
- Top with whipped cream and sprinkle with chopped pecans before serving.
Notes
- For a caramelized top, use a kitchen torch to brûlée the surface.
- Keep pie covered and refrigerated for up to 4 days.
- Ensure constant stirring during cooking to avoid lumps.
- Use high-quality vanilla extract for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg