Butterscotch Pie
Dolly Parton’s Butterscotch Pie is a delectable dessert featuring a creamy butterscotch filling in a flaky crust, perfect for gatherings and special occasions.
Servings: 8 slices
Calories: 375kcal
Ingredients
For the Pie Filling
- 1 pre-baked 9-inch 9-inch pie crust A classic flaky base that cradles the filling perfectly.
- 1 cup light brown sugar Adds deep, rich sweetness characteristic of butterscotch.
- 1/4 cup cornstarch Works to thicken the filling, ensuring it sets beautifully.
- 1/2 tsp salt Accentuates sweetness while balancing flavors.
- 2 cups whole milk Creates a creamy, rich consistency.
- 4 large egg yolks Adds rich texture and flavor depth.
- 3 tbsp unsalted butter For a smooth, luscious finish.
- 2 tsp pure vanilla extract Brings a warm, aromatic note.
- 1/4 tsp ground nutmeg Optional hint of spice that complements sweetness.
- 1 cup whipped cream Adds a light, airy topping.
- 1/4 cup chopped toasted pecans or walnuts Adds crunch and nutty flavor.
Instructions
Preparation
- Combine the brown sugar, cornstarch, and salt in a medium saucepan. Whisk in the milk slowly until the mixture is smooth.
- Place the saucepan over medium heat, stirring constantly, and watch as it thickens and begins to bubble—about 5-7 minutes.
- While waiting, whisk the egg yolks in a separate bowl. Slowly add a bit of the hot mixture to temper the yolks. Return everything to the saucepan.
- Cook for an additional 2 minutes until it thickens more. Remove from heat and stir in the butter, vanilla, and nutmeg (if using). Pour filling into the pre-baked pie crust.
- Allow the pie to cool at room temperature for about 30 minutes before refrigerating for at least 4-6 hours or overnight until set.
- Just before serving, add whipped cream on top and sprinkle with toasted pecans or walnuts.
Notes
Using fresh, high-quality ingredients enhances flavor. Make your own whipped cream for a homemade touch. Add cinnamon with nutmeg for extra warmth. Use a store-bought crust for quicker prep.