Dolly Parton’s Butterscotch Pie

Ingredients

Crust (Pecan Crust)

• 1 ¾ cups chopped pecans

• 3 tablespoons softened, unsalted butter

• 3 tablespoons light brown sugar

• ¼ teaspoon salt (optional)

• Cooking spray to grease the pie pan

Filling (Butterscotch Custard)

• 1 cup brown sugar

• 2 tablespoons cornstarch

• 2 tablespoons all-purpose flour

• 2 tablespoons unsalted butter

• ¼ teaspoon salt

• 2 egg yolks, beaten

• ¾ cup sweetened condensed milk blended with ¾ cup water

• 1 tablespoon vanilla extract

Topping

• Whipped cream (store-bought or homemade)

Step-by-Step Instructions

1. Preheat & Prepare

• Preheat your oven to 350 °F (175 °C)

• Lightly grease a 9-inch pie plate with cooking spray

2. Make the Crust

• Mix chopped pecans, softened butter, brown sugar, and salt until crumbly.

• Press firmly and evenly into the bottom and up the sides of the pie plate.

• Bake for 10–12 minutes, until golden and fragrant. Let it cool completely

3. Prepare the Butterscotch Filling

• In a saucepan over medium heat, whisk together the brown sugar, cornstarch, flour, butter, and salt until smooth.

• In a separate bowl, beat the egg yolks and slowly whisk in the sweetened condensed milk-water mixture.

• Gradually pour this mixture into the saucepan, stirring constantly.

• Cook and stir for about 5–7 minutes, until thickened. Then remove from heat and stir in vanilla

4. Assemble & Chill

• Pour the warm filling into the cooled pecan crust and smooth the surface.

• Let it cool to room temperature briefly, then refrigerate for at least 4 hours—overnight is ideal for best texture

5. Serve

• Before serving, top with whipped cream. You can also add chopped pecans, a drizzle of caramel, or a sprinkle of flaky sea salt for extra flair

Quick Overview

Pro Tips for Baking Success

• Don’t rush the filling: Stir continually while cooking to avoid lumps and prevent scorching.

• Press crust gently: Overpacking can result in a tough crust; aim for even and light pressing.

• Prevent skin formation: Press plastic wrap directly onto the filling while chilling to avoid a film.

• Chill fully: The texture improves remarkably after setting—patience pays off.

• Sweet contrast: A strong cup of coffee or a sprinkling of sea salt complements the sweetness beautifully.

Summary Recipe Card

Pecan Crust

• 1 ¾ cups chopped pecans

• 3 tbsp softened butter

• 3 tbsp light brown sugar

• ¼ tsp salt (optional)

Butterscotch Filling

• 1 cup brown sugar

• 2 tbsp cornstarch

• 2 tbsp all-purpose flour

• 2 tbsp butter

• ¼ tsp salt

• 2 beaten yolks

• ¾ cup sweetened condensed milk + ¾ cup water

• 1 tbsp vanilla

Steps

1. Preheat oven to 350 °F, grease pie pan.

2. Mix crust ingredients, bake 10–12 min, cool.

3. Whisk filling ingredients, cook until thick, stir in vanilla.

4. Fill crust, chill 4+ hours.

5. Serve topped with whipped cream.

Enjoy baking this sweet, Southern-style classic—Dolly would definitely approve! Let me know if you’d like variations, make-ahead tips, or alternatives (vegan, gluten-free, etc.).