Dolly Parton’s Butterscotch Pie is an old fashioned Southern dessert with a creamy brown sugar filling tucked into a flaky pie crust.

The stovetop filling comes together with pantry staples, making this a lovely choice for holidays, family dinners, or whenever you want a classic homemade pie.

The filling has a rich butterscotch character from brown sugar and butter, with vanilla adding a soft sweetness. A layer of freshly whipped cream finishes each slice and gives the chilled pie a light contrast to its smooth custard like center.

Why You’ll Reach for This Recipe Again

• Simple Ingredients: Uses familiar baking staples that are easy to keep on hand.
• Stovetop Filling: The butterscotch mixture cooks in one saucepan instead of requiring a complicated baking process.
• Make-Ahead Friendly: The pie needs several hours to chill, making it convenient for advance preparation.
• Special Occasion Worthy: Its classic presentation works well for holiday tables and family gatherings.
• Beginner Friendly: The filling relies on straightforward whisking and gentle stovetop cooking.
• Easy Finishing Touch: Homemade whipped cream gives the finished pie an elegant appearance with little effort.

Ingredient Notes & Easy Substitutions

1. Unbaked Pie Crust: A 9-inch crust provides the base for the creamy filling. Bake it according to its own instructions before adding the filling.
2. Light Brown Sugar: Brown sugar gives the filling its signature butterscotch character. Pack it firmly into the measuring cup for an accurate amount.
3. Cornstarch: Cornstarch thickens the milk and egg mixture into a pudding-like filling that can set firmly when chilled.
4. Egg Yolks: Egg yolks contribute richness and help give the filling its smooth custard quality.
5. Whole Milk: Whole milk provides the richness needed for the filling. Lower-fat milk may produce a less creamy result.
6. Heavy Whipping Cream: Heavy cream creates the topping. Beat it with powdered sugar and vanilla until soft peaks form.

Dolly Parton’s Butternut Scotch Pie

Dolly Parton’s Butterscotch Pie is a classic Southern-style dessert with a buttery, brown sugar butterscotch filling tucked into a flaky pie crust. Creamy, rich, and wonderfully nostalgic, it’s an old fashioned treat that feels right at home on a holiday dessert table or after a comforting family dinner.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chill Time 4 minutes mins

Total Time 4 hours hrs 35 minutes mins

Servings: 8

Course: Dessert

Cuisine: southern

Calories: 398

Ingredients Equipment Method

Ingredients

  

For the Pie

• 1 9- inch unbaked pie crust
• 1 cup packed light brown sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Butterscotch sauce optional, for drizzling

Equipment

• 9-inch pie dish
• Medium saucepan
• Whisk
• Mixing bowls
• Measuring cups and spoons
• Fine Mesh Strainer
• Plastic wrap
• Electric mixer
• Spatula

Method

 

1. Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom lightly with a fork, then bake according to the crust instructions until lightly golden. Let it cool while preparing the filling.
   
2. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt until evenly combined and free of large lumps.
   
3. Gradually whisk in the milk, followed by the egg yolks, until the mixture is smooth. Place the saucepan over medium heat.
   
4. Cook, whisking constantly, until the mixture thickens into a smooth pudding-like consistency and begins to gently bubble. Continue cooking for another minute, then remove from the heat.
   
5. Stir in the butter and vanilla until completely melted and incorporated. For an extra-smooth filling, strain it through a fine mesh sieve before pouring it into the cooled crust.
   
6. Pour the warm butterscotch filling into the pie crust and smooth the surface. Cover the surface loosely with plastic wrap and refrigerate for at least 4 hours, or until completely set.
   
7. Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Spoon or pipe the whipped cream over the chilled pie, then add a light drizzle of butterscotch sauce if desired. Slice and serve cold.
   

Nutrition Information

Nutrition values are approximate and can vary depending on the pie crust, whipped cream, and other ingredient brands used.

Common Mistakes to Avoid

• Not Whisking Continuously: The filling can develop lumps if it is left unattended while thickening.
• Cooking on High Heat: Excessive heat can cause the milk and egg mixture to cook unevenly.
• Skipping the Cooling Step: The crust needs to cool before the warm filling is added.
• Under Thickening the Filling: Make sure the mixture reaches a pudding-like consistency and gently bubbles before removing it from the heat.
• Cutting Before Chilling: The filling needs at least 4 hours to fully set.
• Overbeating the Cream: Stop once soft peaks form so the whipped topping remains smooth and light.

Delicious Variations You Should Try

• Pecan Finish: Sprinkle finely chopped toasted pecans over the whipped cream.
• Chocolate Butterscotch: Add a light chocolate drizzle over individual slices.
• Cinnamon Cream: Add a small pinch of cinnamon to the whipped cream.
• Salted Butterscotch: Finish the pie with a very light sprinkle of flaky salt.
• Caramel Drizzle: Replace the butterscotch drizzle with caramel sauce.
• Nutty Crust: Use a prepared pecan or nut based crust instead of a traditional pastry crust.
• Extra Vanilla: Add a little additional vanilla to the whipped cream for a stronger vanilla note.

More Desserts You’ll Enjoy

1. Old Fashioned Pancakes
2. Strawberry Buttercream Cake
3. Banana and Chocolate Chip Cake
4. No-bake Lemon Cheesecake
5. Strawberry Shortcake

Best Ways to Store Leftovers

• Refrigerator Storage: Keep the finished pie covered and refrigerated for up to 4 days.
• Keep Chilled: The filling should remain refrigerated because it contains milk and egg yolks.
• Cover Carefully: Use plastic wrap or a suitable pie cover without pressing it into the whipped cream.
• Slice as Needed: Keep the remaining pie whole until serving to help maintain the crust.
• Topping Freshness: Add optional butterscotch sauce just before serving for the cleanest presentation.

Frequently Asked Questions

1. Why does the filling need egg yolks?
   The egg yolks add richness and contribute to the smooth custard like consistency of the filling.
2. How do I know when the filling is thick enough?
   It should have a smooth pudding like consistency and begin to gently bubble while you whisk.
3. Why is cornstarch used in the filling?
   Cornstarch helps thicken the milk based mixture so it can set into a sliceable pie filling after chilling.
4. Why does the crust need to be baked first?
   The recipe uses a pre baked crust so the pastry is ready to hold the warm stovetop filling.
5. What are soft peaks in whipped cream?
   Soft peaks form when the cream holds its shape briefly but the peaks gently curl over when the beaters are lifted.
6. Why is plastic wrap placed over the filling?
   Covering the surface loosely while the pie chills helps protect the filling as it sets.
7. How long should the pie chill before slicing?
   Chill it for at least 4 hours, or until the filling is completely set.

Anjali Arora

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