Dolly Parton Butterscotch Pie
This Dolly Parton Butterscotch Pie is a rich, buttery treat with deep caramelized brown sugar flavors, a crunchy pecan crust, and a velvety whipped cream topping.
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.
Notes
For extra indulgence, drizzle caramel sauce over the pie before serving or sprinkle with flaky sea salt to enhance the butterscotch flavor.