Dolly Parton Butterscotch Pie
A warm and comforting Southern dessert with a rich, creamy butterscotch filling and a delightful pecan crust.
Servings: 8 slices
Calories: 420kcal
Equipment
- Pie Plate
- Saucepan
- Whisk
Ingredients
Pecan Crust
- cooking spray for greasing
- 1 3/4 cups pecans finely chopped
- 3 tbsp unsalted butter softened
- 3 tbsp light brown sugar
- 1/4 tsp salt
Butterscotch Filling
- 1 cup brown sugar
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1/4 tsp salt
- 2 large egg yolks beaten
- 3/4 cup sweetened condensed milk mixed with 3/4 cup water
- 1 tbsp vanilla extract
- whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a pie plate with cooking spray.
- In a bowl, mix chopped pecans, butter, brown sugar, and salt.
- Press the mixture into the bottom and sides of the pie plate firmly.
- Bake for 10-12 minutes until golden and fragrant. Let cool completely.
- In a saucepan, whisk together brown sugar, cornstarch, flour, and salt.
- Add butter, egg yolks, and the condensed milk mixture.
- Cook over medium heat, stirring constantly, until thickened and bubbling.
- Let bubble for 1 minute, stirring continuously, then remove from heat and stir in vanilla.
- Pour the filling into the cooled pecan crust.
- Refrigerate for at least 2 hours (overnight is best).
- Top with whipped cream before serving.
Notes
For extra depth, try adding a dash of cinnamon or nutmeg to the filling. Toasting the pecans before making the crust enhances their flavor.