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 teaspoon salt
1 teaspoon vanilla extract
Directions:
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2–3 minutes, whisking constantly until the sugar dissolves and the mixture is smooth.
In a separate bowl, whisk together the egg yolks, cornstarch, and 1/2 cup of the milk until smooth and combined.
Slowly whisk the remaining 1 1/2 cups of milk into the brown sugar mixture. Bring to a gentle simmer.
Gradually whisk in the egg yolk mixture, stirring constantly. Cook until the mixture thickens and begins to bubble, about 5–7 minutes. It should coat the back of a spoon.
Remove from heat and stir in the salt and vanilla extract.
Pour the butterscotch filling into a pre-baked pie crust and smooth the top. Let cool at room temperature, then chill for at least 4 hours or until fully set.
Serve with whipped cream, if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 320 kcal | Servings: 8 slices
Tips:
Use dark brown sugar for a deeper, richer butterscotch flavor.
Whisk constantly to prevent lumps and ensure a silky-smooth filling.