Dolly Parton’s Butterscotch Pie
Dolly Parton’s Butterscotch Pie is a classic Southern dessert that’s rich, creamy, and perfectly sweet. With a smooth butterscotch filling, a flaky crust, and a light, golden meringue topping, this pie is a true comfort food. Whether served at family gatherings or as a special treat, it’s a timeless recipe that brings warmth and nostalgia to every bite.
Ingredients
For the Butterscotch Filling:
- 1 cup brown sugar
- 3 tablespoons cornstarch
- 2 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Meringue Topping:
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
For the Crust:
- 1 pre-baked pie crust
Instructions
- Prepare the Butterscotch Filling: In a saucepan over medium heat, whisk together brown sugar, cornstarch, and salt. Gradually add milk, stirring constantly until thickened.
- Temper the Egg Yolks: In a small bowl, whisk egg yolks. Slowly add a spoonful of the hot mixture to the yolks, whisking constantly. Return mixture to the saucepan and cook for another 2 minutes.
- Add Butter & Vanilla: Remove from heat and stir in butter and vanilla extract until smooth.
- Fill the Pie Crust: Pour the butterscotch mixture into the pre-baked pie crust and smooth the top.
- Make the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Top & Bake: Spread meringue over the filling, making sure to seal the edges. Bake at 350°F (175°C) for about 10 minutes until golden brown.
- Cool & Serve: Let the pie cool for at least 2 hours before slicing and serving.
Notes
- Stir the filling constantly to prevent lumps.
- Seal the meringue completely to the crust to prevent weeping.
- Use room-temperature egg whites for the fluffiest meringue.
- Store leftovers in the refrigerator for up to 3 days.