If there’s one thing Dolly Parton knows how to do (besides singing, songwriting, and just being an all-around icon), it’s how to inspire a dessert as sweet and comforting as her personality. This Dolly Parton Butterscotch Pie is a rich, buttery treat that will have you singing with joy after the first bite. Whether you’re a die-hard butterscotch fan or just looking for a show-stopping pie to bring to the table, this butterscotch pie recipe is the ultimate crowd-pleaser.
Why You’ll Love This Butterscotch Pie
- It’s rich, creamy, and indulgent. The homemade filling is full of deep caramelized brown sugar flavors balanced with velvety whipped cream.
- The pecan crust adds the perfect crunch. Forget a traditional pastry crust this nutty base adds a satisfying texture that pairs beautifully with the smooth filling.
- It’s a slice of nostalgia. Butterscotch pie has that old-fashioned, homemade quality that brings back memories of grandma’s kitchen (or in this case, Dolly’s Tennessee roots!).
Ingredients
For the Crust:
- Cooking spray
- 1-3/4 cups chopped pecans
- 3 tablespoons softened, unsalted butter
- 3 tablespoons light brown sugar
- 1/4 teaspoon salt (optional)
For the Filling:
- 1 cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 egg yolks, beaten
- 3/4 cup sweetened condensed milk, blended with 3/4 cup of water
- 1 tablespoon vanilla extract
- Whipped cream for topping
(Full ingredient list with measurements is available in the recipe card below!)
How to Make Dolly Parton Butterscotch Pie
1. Prepare the Crust
Start by preheating your oven to 350°F. Lightly grease a 9-inch pie pan with cooking spray. In a bowl, combine the chopped pecans, softened butter, brown sugar, and salt (if using). Mix everything until well combined, then press the mixture firmly into the bottom and up the sides of the prepared pie pan.
Bake the crust for about 10-12 minutes until it’s lightly toasted and fragrant. Let it cool completely before adding the filling.
2. Make the Butterscotch Filling
In a saucepan over medium heat, whisk together the brown sugar, cornstarch, flour, butter, and salt until the butter melts and the mixture becomes smooth.
In a separate bowl, beat the egg yolks and slowly whisk in the sweetened condensed milk mixture. Gradually add this to the saucepan, stirring constantly to prevent scrambling the eggs.
Continue cooking and stirring until the filling thickens (about 5-7 minutes). Once thick and creamy, remove from heat and stir in the vanilla extract.
3. Assemble and Chill
Pour the warm filling into the cooled pecan crust, smoothing the top with a spatula. Let the pie cool to room temperature before transferring it to the refrigerator to set for at least 4 hours (overnight is even better!).
4. Add the Finishing Touch
Right before serving, top your butterscotch pie with fluffy whipped cream for a dreamy, decadent finish. You can also sprinkle extra chopped pecans on top for a little extra crunch!
Tips for the Best Butterscotch Pie
- Low and slow wins the race. When cooking the filling, keep the heat at medium to avoid burning the sugar or scrambling the eggs.
- Whisk constantly. This keeps the filling smooth and prevents any lumps from forming.
- Let it set completely. No one likes a runny pie, so be patient and let it chill fully before slicing.
Serving and Storage
How to Serve:
For the best flavor and texture, serve your Dolly Parton Butterscotch Pie chilled straight from the fridge. The creamy filling sets beautifully when cold, making each bite smooth and luscious. If you’re feeling extra indulgent, drizzle a little caramel sauce on top, add a dollop of whipped cream, or sprinkle some crushed pecans for a delightful crunch. A dusting of flaky sea salt can also enhance the butterscotch flavor beautifully.
Storing Leftovers:
To keep your pie fresh, store leftovers covered in the refrigerator for up to 4 days. A loose foil tent or plastic wrap will help prevent it from absorbing fridge odors. If you’re making it ahead, prepare the pie a day in advance for the best consistency—this allows the flavors to fully develop and the filling to set perfectly.
Freezing Instructions:
If you’d like to save some for later, you can freeze the pie (without whipped topping) for up to 2 months. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. Thaw overnight in the refrigerator before serving. For best results, add any toppings after it has thawed.
Frequently Asked Questions
Can I use a traditional pie crust instead of a pecan crust?
Absolutely! A classic buttery pie crust will work just as well if you prefer a more traditional base.
What’s the best way to thicken the filling?
The combination of cornstarch and flour helps give the filling its structure. Be sure to cook it long enough to activate the thickening properties.
Can I freeze butterscotch pie?
Technically, yes, but the texture may change slightly. If freezing, wrap it tightly in plastic wrap and store it for up to 2 months. Let it thaw in the fridge before serving.
Why is my butterscotch filling grainy?
This usually happens if the sugar hasn’t fully dissolved. Try cooking it a little longer over low heat while stirring constantly.
Can I use dark brown sugar instead of light?
Yes! Dark brown sugar will give the pie an even richer caramel-like flavor.
Is butterscotch the same as caramel?
Not exactly while both are made with sugar and butter, butterscotch is traditionally made with brown sugar, giving it a deeper, molasses-like flavor.
Can I make this pie without eggs?
You can try substituting the egg yolks with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water per egg yolk). However, the texture may be slightly different.
What’s the best way to top this pie?
Whipped cream is classic, but you can also use meringue or even a scoop of vanilla ice cream!
A Sweet Ending
This Dolly Parton Butterscotch Pie is the ultimate taste of Southern comfort—rich, creamy, and perfectly sweet. Just like Dolly herself, this pie has a way of bringing people together, making it a star at any gathering. Whether you’re serving it up for a holiday feast, a cozy family dinner, or just because you’re craving something indulgent, this dessert is sure to steal the show. And if you’re in the mood for another fun and whimsical treat, try Cotton Candy Swirl Candy Apples for a pop of color and sweetness. Go on, grab a fork and dive into a slice of butterscotch bliss!
Happy baking, y’all!
Dolly Parton Butterscotch Pie
Equipment
- 9-inch Pie Pan
- Mixing bowls
- Saucepan
- Whisk
Ingredients
Crust
- 1-3/4 cups chopped pecans
- 3 tablespoons unsalted butter softened
- 3 tablespoons light brown sugar
- 1/4 teaspoon salt optional
Filling
- 1 cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 egg yolks beaten
- 3/4 cup sweetened condensed milk blended with 3/4 cup water
- 1 tablespoon vanilla extract
Topping
- Whipped cream for topping
Instructions
- Preheat oven to 350°F. Grease a 9-inch pie pan with cooking spray.
- In a bowl, combine chopped pecans, softened butter, brown sugar, and salt. Press the mixture into the bottom and sides of the pie pan.
- Bake crust for 10-12 minutes until toasted. Cool completely.
- In a saucepan over medium heat, whisk brown sugar, cornstarch, flour, butter, and salt until smooth.
- In a separate bowl, beat egg yolks and gradually whisk in the condensed milk mixture. Slowly add to saucepan while stirring.
- Cook and stir until the mixture thickens (5-7 minutes). Remove from heat and stir in vanilla extract.
- Pour filling into the cooled crust, smooth the top, and let cool to room temperature.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
- Before serving, top with whipped cream and optional extra chopped pecans.
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