Dolly Parton’s Butterscotch Pie
Indulge in the velvety goodness of Dolly Parton’s Butterscotch Pie, a delightful and easy-to-make dessert that’s perfect for any occasion.
Ingredients
For the Butterscotch Filling
- 1 cup brown sugar
- 1/3 cup cornstarch Can substitute with an equal amount of flour
- 1/4 teaspoon salt
- 2 3/4 cups milk Can use almond milk for dairy-free version
- 3 large egg yolks, beaten Avoid burning by tempering the yolks
- 2 tablespoons butter Can use coconut oil for vegan version
- 1 teaspoon vanilla extract
For the Pie
- to taste Whipped cream for topping
Instructions
Preparation
- In a medium saucepan, combine brown sugar, cornstarch, and salt over medium heat.
- Gradually whisk in milk until the mixture is smooth and well combined.
- Cook over medium heat, stirring constantly for about 5-7 minutes, until the mixture thickens and comes to a full boil.
- Remove the pan from heat and slowly stir a small amount of the hot mixture into the beaten egg yolks to temper them.
- Return the tempered egg mixture to the saucepan and cook for an additional 2 minutes, stirring continuously until thickened.
- Remove from heat and stir in butter and vanilla extract until fully combined.
- Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
- Refrigerate for about 4 hours or until the pie has set firmly.
Serving
- Serve each slice topped with whipped cream.
- Optionally, sprinkle with chopped nuts or drizzle with caramel sauce.
Notes
To store leftovers, cover the pie with plastic wrap. It will keep well in the refrigerator for about 3-4 days. For freezing, wrap tightly before adding whipped cream.