introduction
Dolly Parton’s Butterscotch Pie is a classic dessert that delights everyone who tastes it. This pie features a creamy, sweet filling with rich butterscotch flavor, nestled in a flaky crust. It’s a comforting treat that’s perfect for any gathering or just a cozy night at home.
why make this recipe
This recipe stands out for its simplicity and flavor. Making Dolly Parton’s Butterscotch Pie is a delightful way to enjoy homemade desserts. The creamy filling and buttery taste bring happiness to the table. It’s also a chance to impress friends and family with a dessert that is as beautiful as it is delicious. Plus, butterscotch is a beloved flavor that many people adore.
how to make Dolly Parton’s Butterscotch Pie
Ingredients:
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 9-inch pre-baked pie crust
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups milk
- 3 large egg yolks
- 1/2 cup heavy cream
Directions:
- In a saucepan, melt the butter over medium heat.
- Stir in brown sugar, cornstarch, and salt.
- Gradually add milk, whisking constantly.
- Cook until thickened, then remove from heat.
- In a separate bowl, whisk egg yolks. Gradually add a bit of the hot mixture to the yolks to temper them, then stir back into the saucepan.
- Stir in vanilla and cook for 2 more minutes.
- Pour the filling into the pre-baked pie crust and let cool.
- For serving, whip the heavy cream and spread over the cooled pie.
how to serve Dolly Parton’s Butterscotch Pie
You can serve this pie chilled or at room temperature. Just slice it into wedges and top each piece with a generous dollop of whipped cream. For added flair, sprinkle some grated chocolate or a few nuts on top. This pie can be the highlight of any meal or a sweet ending to a family dinner.
how to store Dolly Parton’s Butterscotch Pie
Store any leftover pie in the refrigerator. Make sure to cover it with plastic wrap or place it in an airtight container. It will keep well for about 3 to 4 days. If you want to make it ahead of time, you can prepare the filling and crust separately and then assemble just before serving.
tips to make Dolly Parton’s Butterscotch Pie
- Make sure to whisk the mixture constantly while cooking to avoid any lumps.
- For a richer flavor, you can use dark brown sugar instead of light brown sugar.
- Be careful when tempering the egg yolks; add the hot mixture slowly to prevent cooking the eggs too quickly.
variation
To change things up, you can add a layer of banana slices on top of the filling before adding the whipped cream. This gives a delicious twist to the classic pie and complements the butterscotch flavor nicely.
FAQs
Can I use a store-bought pie crust?
Yes, using a store-bought pie crust can save time. Just make sure it’s pre-baked before adding the filling.
Can I freeze the pie?
Yes, you can freeze the pie, but it’s best to freeze it without the whipped cream topping. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
How do I make the filling thicker?
If you want a thicker filling, you can add a bit more cornstarch. Just mix an additional tablespoon with a little cold milk before adding it to the hot mixture.
Enjoy making and sharing Dolly Parton’s Butterscotch Pie! It’s sure to be a winner for any dessert lover.
Dolly Parton’s Butterscotch Pie
Ingredients
For the filling
- 1/2 cup unsalted butter Melted
- 1 teaspoon vanilla extract
- 1 cup brown sugar Light or dark brown sugar can be used
- 1/4 cup cornstarch Additional cornstarch can be added for a thicker filling
- 1/4 teaspoon salt
- 3 cups milk
- 3 large egg yolks Make sure to temper the yolks
- 1/2 cup heavy cream Whipped for serving
For the crust
- 1 9-inch pre-baked pie crust
Instructions
Preparation
- In a saucepan, melt the butter over medium heat.
- Stir in brown sugar, cornstarch, and salt.
- Gradually add milk, whisking constantly until thickened.
- Remove from heat and temper the egg yolks with a small amount of the hot mixture before adding back to the saucepan.
- Stir in vanilla and cook for an additional 2 minutes.
- Pour the filling into the pre-baked pie crust and allow to cool.
- Whip the heavy cream and spread over the cooled pie before serving.
