Dolly Parton’s Butterscotch Pie
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.
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.