Description
Dolly Parton’s Butterscotch Pie is a rich and creamy Southern dessert featuring a smooth butterscotch custard filling nestled in a flaky pre-baked pie crust, topped with fluffy whipped cream and optional toasted pecans for added texture and flavor. This classic recipe offers a delightful blend of warm brown sugar, vanilla, and butterscotch that embodies old-fashioned charm and indulgence.
Ingredients
Scale
For the Crust:
- 1 9-inch pre-baked pie crust, homemade or store-bought
For the Filling:
- 1 cup packed dark brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon butterscotch extract (optional)
- 1/2 cup butterscotch chips
For the Topping:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust. Place the pre-baked pie crust in a 9-inch pie plate and set aside to cool completely before filling.
- Make the filling base. In a medium saucepan, whisk together the dark brown sugar, cornstarch, and salt until combined. Gradually whisk in the whole milk until the mixture is smooth and free of lumps.
- Cook the filling. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and begins to bubble, approximately 6 to 8 minutes.
- Temper the egg yolks. In a separate bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, preventing curdling.
- Incorporate the yolks. Pour the tempered egg yolk mixture back into the saucepan and continue cooking for another 2 to 3 minutes, stirring constantly, until the custard is thick and silky.
- Finish the filling. Remove the saucepan from heat, then stir in the unsalted butter, vanilla extract, butterscotch extract (if using), and butterscotch chips until everything is melted and the filling is smooth.
- Fill the pie. Pour the warm filling into the cooled pie crust and smooth the top with a spatula. Cover loosely with plastic wrap pressed directly onto the surface of the filling to prevent a skin from forming.
- Chill the pie. Refrigerate the pie for at least 4 hours, preferably overnight, until the filling is fully set and chilled.
- Prepare the topping. Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Serve. Spread or pipe the whipped cream over the chilled pie, optionally sprinkle with toasted pecans for added texture and a Southern touch, then slice and enjoy.
Notes
- For a more authentic Southern style, sprinkle lightly toasted pecans on top of the whipped cream.
- Chilling the pie overnight enhances the texture and deepens the flavors for the best experience.
