Dolly Parton’s Butterscotch Pie 🥧✨
Ingredients:
1/2 cup unsalted butter
1 cup brown sugar, packed
3 large egg yolks
1/4 cup cornstarch
2 cups whole milk
1/4 tsp salt
1 tsp vanilla extract
1 pre-baked 9-inch pie crust
Whipped cream (for topping)
1/2 cup chopped pecans (for garnish)
Directions:
In a medium saucepan, melt the butter over medium heat. Stir in brown sugar and cook for 2–3 minutes until smooth and bubbling.
In a separate bowl, whisk egg yolks, cornstarch, milk, and salt until fully combined.
Slowly pour the milk mixture into the saucepan with the butter and sugar, whisking constantly to prevent curdling.
Continue to cook, stirring constantly, until the mixture thickens and comes to a gentle boil—about 6–8 minutes.
Remove from heat and stir in vanilla extract.
Pour the butterscotch filling into the pre-baked pie crust and smooth the top.
Chill in the refrigerator for at least 4 hours, or until fully set.
Before serving, top with whipped cream and sprinkle with chopped pecans for a Southern finish.
Prep Time: 15 minutes | Cook Time: 10 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 380 kcal | Servings: 8 slices
Tips:
Strain filling through a sieve before pouring into crust for the smoothest texture.
Toast the pecans lightly for a deeper, nutty flavor.
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