Dolly Parton’s Butterscotch Pie
Ingredients
For the Butterscotch Filling:
½ cup unsalted butter
1 cup brown sugar, packed
3 large egg yolks
¼ cup cornstarch
2 cups whole milk
¼ teaspoon salt
1 teaspoon vanilla extract
For the Crust:
1 pre-baked 9-inch pie crust (homemade or store-bought)
For the Topping:
Whipped cream
½ cup chopped pecans
Instructions
Prepare the Butterscotch Filling
- In a saucepan over medium heat, melt butter and stir in brown sugar until fully dissolved.
- In a separate bowl, whisk together egg yolks, cornstarch, and salt.
- Gradually add the milk, stirring continuously to prevent lumps.
- Slowly pour the warm butter-sugar mixture into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium-low heat, stirring until thickened (about 5 minutes).
- Remove from heat and stir in vanilla extract.
Assemble the Pie - Pour the warm butterscotch filling into the pre-baked pie crust.
- Smooth the top and let it cool at room temperature for 20 minutes.
- Refrigerate for at least 3 hours to set completely.
Garnish & Serve - Top with a generous dollop of whipped cream.
- Sprinkle with chopped pecans for extra crunch.
- Slice and enjoy this creamy Southern masterpiece!