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Dolly Parton’s Butterscotch Pie with pecan crust, creamy filling, whipped cream, and pecans.
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Dolly Parton's Butterscotch Pie

A Southern classic with a pecan crust and a creamy butterscotch filling, topped with whipped cream for a rich, indulgent treat.
Prep Time15 minutes
Cook Time12 minutes
Chilling Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Butterscotch, Dolly Parton, Pie
Servings: 8 slices
Calories: 420kcal

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!

Notes

For a different twist, try adding toffee bits, chocolate chips, or a sprinkle of cinnamon to the crust.