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Dolly Parton’s Butterscotch Pie danced into my life one lazy weekend when I was craving a taste of nostalgia I found her recipe, gathered some pecans, and dove in. The kitchen filled with that sweet, buttery aroma as the crust toasted and the filling thickened, and I could almost hear Dolly’s voice crooning along.
One spoonful—crisp pecan crust giving way to a rich, velvety Dolly Parton’s Butterscotch Pie filling topped with fluffy whipped cream and I was hooked. This Southern gem, straight from Dolly’s playbook, is my go-to for a dessert that feels like a hug from a friend. Simple yet indulgent, it’s ready in no time and perfect for sharing let’s whip up this Dolly Parton’s Butterscotch Pie and see why!
Why This Dolly Parton’s Butterscotch Pie Recipe’s My Go-To
I’ve baked my way through countless desserts, but this Dolly Parton’s Butterscotch Pie is the one I keep coming back to. It’s a slice of Southern soul those toasted pecans in the crust paired with a creamy, caramel-kissed filling that melts in your mouth. I’ve watched my family fight over the last piece, and it’s my secret weapon when I want to impress without spending all day in the kitchen. No fancy skills needed, just a love for good flavors, and that whipped cream finish? Pure heaven. Trust me, this Dolly Parton’s Butterscotch Pie is my no-fuss, big-reward treat perfect for any day you need a little Dolly-inspired joy.
What You’ll Need for Dolly Parton’s Butterscotch Pie
Here’s the lineup for this Dolly Parton’s Butterscotch Pie simple ingredients that turn into pure bliss. You’ve probably got half this in your pantry already! Full measurements are in the recipe card below I’ve got you covered.
- Cooking Spray: A quick spritz to keep things nonstick.
- Chopped Pecans: 1-3/4 cups nutty and toasty, the crust’s star.
- Softened, Unsalted Butter: 3 tablespoons for the crust, 2 for the filling rich and smooth.
- Light Brown Sugar: 3 tablespoons for the crust, 1 cup for the filling sweet with a caramel edge.
- Salt: 1/4 teaspoon for the crust (optional), 1/4 teaspoon for the filling brings out the flavors.
- Cornstarch: 2 tablespoons thickens the filling just right.
- All-Purpose Flour: 2 tablespoons helps set that creamy goodness.
- Egg Yolks: 2, beaten adds richness and structure.
- Sweetened Condensed Milk: 3/4 cup, blended with 3/4 cup water silky and sweet.
- Vanilla Extract: 1 tablespoon a warm finish to the filling.
- Whipped Cream: The fluffy crown store-bought or homemade, your call!
Note: Full ingredient list with measurements is in the recipe card below!
Let’s Make Dolly Parton’s Butterscotch Pie
The Pecan Crust
Preheat your oven and give a pie dish a quick spritz with cooking spray keeps the crust from sticking. Toss 1-3/4 cups chopped pecans, 3 tablespoons softened butter, 3 tablespoons light brown sugar, and 1/4 teaspoon salt (if you like) into a bowl. Mix ‘til it’s crumbly and fragrant I use my hands for that personal touch. Press it into the dish, patting it down firm but not too tight. Bake at 350°F for 10-12 minutes ‘til it’s golden and toasty your kitchen will smell like a pecan grove!
The Butterscotch Filling
In a saucepan, whisk together 1 cup brown sugar, 2 tablespoons cornstarch, 2 tablespoons flour, and 1/4 teaspoon salt smooth as silk. Stir in the egg yolks, that condensed milk-water blend, and 2 tablespoons butter. Cook over medium heat, stirring constantly patience here! til it thickens into a luscious, caramel-hued Dolly Parton’s Butterscotch Pie filling, about 5-7 minutes. Pull it off the heat, mix in the vanilla extract, and let it cool a bit smells like Dolly’s kitchen already!
The Grand Assembly
Pour that warm filling into your cooled pecan crust spread it even for every perfect slice. Pop it in the fridge to set for at least an hour overnight’s even better if you can wait! Before serving, top with a generous swirl of whipped cream I like to pipe it for flair. This Dolly Parton’s Butterscotch Pie is ready to dazzle!
Hard-Won Wisdom
I’ve pie’d my way through some flops here’s what I’ve learned:
- Press Light: Pack the crust too hard, and it’s tough gentle pats are key.
- Stir Steady: Stop stirring the filling, and it clumps keep it moving!
- Cool It: Hot filling melts the crust let it rest before pouring.
- Whip Smart: Add cream too soon, and it sags chill the pie first.
These tricks turned my Dolly Parton’s Butterscotch Pie from “good” to “gimme more!”
How to Serve Dolly Parton’s Butterscotch Pie
This Dolly Parton’s Butterscotch Pie shines solo, but I’ve got faves:
- Coffee Companion: A strong brew cuts the sweetness just right.
- Tea Time: Warm chai cozy and comforting.
- Party Slice: Pair with berries fresh pops of tartness.
- Solo Treat: Straight from the fridge my late-night indulgence.
It’s dessert, a snack, or a celebration your rules!
Keeping Dolly Parton’s Butterscotch Pie Fresh
Storing
Stash it covered in the fridge good for 3-4 days, still creamy and dreamy!
Freezing
Freeze the pie (no whipped cream) in a sealed container up to 2 months. Thaw overnight and top fresh!
Make-Ahead
Prep the crust and filling a day ahead assemble and chill. Add cream before serving!
Fresh-baked’s the vibe, but this keeps your Dolly Parton’s Butterscotch Pie tasty!
Why This Dolly Parton’s Butterscotch Pie Is My Go-To
This Dolly Parton’s Butterscotch Pie is my kitchen happy place whipping it up with pantry staples feels like a win every time. I’ve served it at family gatherings, snuck it after dinner, and caught my kids humming Dolly tunes over it. It’s rich, it’s simple, and it carries that Southern charm I adore. Bake this Dolly Parton’s Butterscotch Pie once I bet it’ll hook you too!
Mix-In Magic
This Dolly Parton’s Butterscotch Pie loves a twist turn it into your own sweet masterpiece! I’ve raided my pantry and found gems: toss a handful of toffee bits into the filling for a crunchy surprise about a quarter cup does it. Chocolate chips (dark or milk) melt into gooey pockets I’ve swirled a few on top under the cream. A pinch of cinnamon in the crust adds a warm hug perfect with pecans. Chopped walnuts or a drizzle of caramel sauce can join the party too. Stir mix-ins into the filling or sprinkle on top taste as you go and make it yours!
Questions I Get Asked All the Time
- Can I skip the pecans?
Sure use graham crackers or a store-bought crust, but pecans are Dolly’s charm! - No condensed milk?
Try evaporated milk with extra sugar adjust to taste, it’s close! - More topping?
Oh yeah toasted nuts or a caramel drizzle go wild! - Gluten-free?
Swap flour for cornstarch, use a gluten-free crust check labels!
Conclusion
There you go Dolly Parton’s Butterscotch Pie that’ll warm your soul with every bite! I’ve poured my baking heart into this, and it’s a keeper for any day you need a sweet, Southern fix. Slice it up and savor the buttery bliss you’ve earned it!
Dolly Parton’s Butterscotch Pie
Equipment
- Pie Dish
- Mixing Bowls
- Saucepan
Ingredients
Pecan Crust
- 1 3/4 cups chopped pecans
- 3 tbsp unsalted butter softened
- 3 tbsp light brown sugar
- 1/4 tsp salt (optional)
Butterscotch Filling
- 1 cup light brown sugar
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 2 egg yolks beaten
- 3/4 cup sweetened condensed milk
- 3/4 cup water
- 2 tbsp unsalted butter
- 1 tbsp vanilla extract
Topping
- whipped cream store-bought or homemade
Instructions
- Preheat oven to 350°F (175°C) and grease a pie dish with cooking spray.
- In a bowl, mix chopped pecans, softened butter, brown sugar, and salt until crumbly.
- Press the mixture into the greased pie dish to form a crust. Bake for 10-12 minutes until golden brown. Let it cool.
- In a saucepan, whisk together brown sugar, cornstarch, flour, and salt.
- Add egg yolks, sweetened condensed milk, water, and butter. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
- Remove from heat and stir in vanilla extract.
- Pour the butterscotch filling into the cooled pecan crust and spread evenly.
- Refrigerate for at least 1 hour, or overnight for best results.
- Before serving, top with whipped cream. Slice and enjoy!