There’s something undeniably comforting about a slice of pie that tastes like it came straight out of Grandma’s kitchen—and Dolly Parton’s Butterscotch Pie is exactly that kind of dessert. A Southern classic with a nutty pecan crust and rich, creamy butterscotch filling, this pie is the perfect marriage of sweet, salty, smooth, and crunchy. Whether you're a lifelong Dolly fan or just love old-fashioned pie recipes, this one is destined to become a family favorite.

With a no-fuss pecan crust and a stovetop-cooked filling, this pie comes together beautifully with simple ingredients and a bit of patience. Let it chill, top it with whipped cream, and get ready for a dessert that will bring smiles and second helpings.

Why You’ll Love Dolly Parton’s Butterscotch Pie

Pecan crust: No pastry skills required—just mix, press, and bake.
Rich butterscotch flavor: Made from brown sugar, sweetened condensed milk, and vanilla.
Creamy, silky texture: A luscious filling that's never too sweet.
Perfect for make-ahead: Ideal for holidays, potlucks, or anytime you need a low-stress dessert.
A true Southern comfort: This pie tastes like tradition with every bite.

Ingredients You’ll Need

For the Crust:

Cooking spray
1 ¾ cups chopped pecans (finely chopped for best results)
3 tablespoons unsalted butter, softened
3 tablespoons light brown sugar
¼ teaspoon salt (optional)

For the Filling:

1 cup brown sugar (light or dark)
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2 tablespoons butter
¼ teaspoon salt
2 egg yolks, beaten
¾ cup sweetened condensed milk blended with ¾ cup water
1 tablespoon vanilla extract

For Topping:

Whipped cream (store-bought or homemade)

Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 350°F (175°C). Lightly spray a 9-inch pie pan with cooking spray.

In a medium bowl, mix the chopped pecans, softened butter, brown sugar, and salt until crumbly. The mixture should hold together when pressed.

Press the mixture firmly into the bottom and up the sides of the pie pan. Bake for 10-12 minutes or until the crust is lightly golden and fragrant. Let it cool while you make the filling.

2. Make the Filling

In a medium saucepan, whisk together brown sugar, cornstarch, flour, and salt.

Gradually stir in the blended sweetened condensed milk and water mixture. Whisk continuously to avoid lumps.

Cook the mixture over medium heat, stirring constantly, for 5-7 minutes or until it thickens and begins to gently boil. Once thick, remove from heat and stir in butter until fully melted.

Let the mixture cool slightly for 2-3 minutes, then slowly whisk in the beaten egg yolks to avoid scrambling them.

Stir in the vanilla extract.

3. Assemble and Chill

Pour the warm butterscotch filling into the cooled pecan crust. Use a spatula to smooth out the top evenly.

Chill the pie in the refrigerator for at least 4 hours or until completely set.

4. Serve

Before serving, top with dollops or a thick layer of whipped cream. For extra flair, sprinkle with crushed pecans or a light dusting of brown sugar.

Serving and Storage Tips

Serving:

Best served chilled, straight from the fridge.
Slice with a hot knife (dipped in warm water) for clean edges.
Add a drizzle of caramel sauce for extra decadence.

Storage:

Store leftovers covered in the fridge for up to 4 days.
Not ideal for freezing as the texture may change upon thawing.

Helpful Notes

Finely chopped pecans work best for the crust—use a food processor for an even texture.
Constant whisking is key while cooking the filling to avoid lumps.
Cool the filling slightly before adding egg yolks to prevent curdling.
Use full-fat sweetened condensed milk for the creamiest texture.
Chilling time is crucial—this pie must set fully before slicing.

Frequently Asked Questions

Can I make this pie a day ahead?
Yes! In fact, it’s even better after chilling overnight.
Can I use a graham cracker crust instead?
You can, but the pecan crust adds a unique texture and flavor that complements the butterscotch filling beautifully.
Can I use dark brown sugar for the filling?
Absolutely! It will give the pie an even deeper butterscotch flavor.
What if I don’t have cornstarch?
You can substitute with more flour, but the texture may be slightly less smooth.
Is this pie overly sweet?
No. The salt in the crust and filling balances the sweetness, and the whipped cream topping helps mellow each bite.

Final Thoughts

Dolly Parton’s Butterscotch Pie is a celebration of simple Southern flavors wrapped in nostalgia. With its nutty pecan crust, silky brown sugar filling, and creamy whipped topping, it’s the kind of dessert that becomes part of family traditions. Whether you’re bringing it to a church potluck, a holiday dinner, or just enjoying a slice on the porch with sweet tea, this pie brings a little piece of Dolly’s heart and home into your own kitchen.

Dolly Parton’s Butterscotch Pie

Patricia Collins

This classic southern dessert features a crunchy pecan crust and a rich, creamy butterscotch filling inspired by country music icon Dolly Parton. With simple ingredients and straightforward steps, it’s a show‑stopping pie perfect for celebrations, family gatherings or whenever you’re craving something indulgent.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Chilling Time 4

Total Time 4 35

Servings 8

Calories 380 kcal

Ingredients

Crust:

Cooking spray
1 ¾ cups chopped pecans finely chopped for best texture
3 tablespoons unsalted butter softened
3 tablespoons light brown sugar
¼ teaspoon salt optional

Filling:

1 cup brown sugar packed
2 tablespoons cornstarch
2 tablespoons all‑purpose flour
2 tablespoons butter
¼ teaspoon salt
2 egg yolks beaten
¾ cup sweetened condensed milk blended with ¾ cup water
1 tablespoon vanilla extract

Topping:

Whipped cream for serving

Instructions

Preheat oven to 350 °F (175 °C). Lightly spray a 9‑inch pie pan with cooking spray.
In a medium bowl, combine chopped pecans, softened butter, light brown sugar, and salt (if using). Mix until the mixture holds together when pressed.
Press the pecan mixture evenly into the bottom and up the sides of the prepared pie pan to form the crust.
Bake the crust for about 10–12 minutes, or until lightly toasted and fragrant. Let it cool.
In a medium saucepan, whisk together brown sugar, cornstarch, flour and salt. Gradually stir in the sweetened condensed milk + water mixture.
Cook over medium heat, stirring constantly, until the mixture thickens and reaches a gentle boil (about 5–7 minutes). Remove from heat and stir in butter until smooth.
Allow the mixture to cool slightly, then whisk in the beaten egg yolks and vanilla extract quickly and smoothly.
Pour the filling into the baked crust and smooth the top.
Chill the pie in the refrigerator for at least 4 hours or overnight until set.
Before serving, top with whipped cream as desired, slice and enjoy.

Notes

For a more cohesive crust structure, use finely chopped pecans rather than large chunks.
Constant stirring during the filling ensures a smooth, lump‑free texture—don’t wander off while it thickens.
Chill the pie thoroughly; the filling is creamy and needs time to set properly for clean slices.
Whipped cream can be sweetened lightly or flavored with a hint of vanilla or cinnamon.
Store covered in the refrigerator for up to 4 days. Freezing is not recommended due to texture changes.