Dolly Parton’s Butterscotch Pie
This classic dessert features a creamy, sweet butterscotch filling nestled in a flaky pie crust, making it a delightful treat for any occasion.
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.
Notes
Serve chilled or at room temperature. For added flair, sprinkle grated chocolate or nuts on top. It can be refrigerated for 3 to 4 days.