If there’s one thing Dolly Parton Butterscotch Pie and a good butterscotch pie have in common, it’s that they both bring a whole lot of comfort. Whether you’re looking for a soul-soothing dessert or browsing devotional websites for a little peace of mind, this recipe has you covered. Sweet, rich, and with a bit of southern charm, this Dolly Parton Butterscotch Pie is about to become your new go-to for family gatherings, cozy nights, and anytime life calls for a little extra sweetness.
And let’s be honest, sometimes you need a dessert that feels like a warm hug—especially when juggling work, family, and everything in between. This pie? It’s like a Southern grandma wrapped you up in a soft quilt, handed you a fork, and told you everything’s gonna be alright.
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Why You’ll Love This Dolly Parton Butterscotch Pie
Aside from the fact that Dolly Parton Butterscotch Pie herself loves a good butterscotch pie (and honestly, when has she ever steered us wrong?), this recipe is:
✔ Simple to Make: No fancy baking skills required. If you can stir, you can make this.
✔ Rich and Creamy: The filling is velvety smooth and packed with caramelized brown sugar goodness.
✔ Perfect for Any Occasion: Family dinner? Potluck? A much-needed self-care night with a cup of coffee and a slice of pie? This one does it all.
Ingredients
Before we dive in, let’s round up everything you’ll need:
Crust:
- 1-¾ cups chopped pecans
- 3 tablespoons unsalted butter, softened
- 3 tablespoons light brown sugar
- ¼ teaspoon salt (optional)
Filling:
- 1 cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 tablespoons 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 for topping (because everything’s better with a little fluff on top)
How to Make Dolly Parton Butterscotch Pie
Step 1: Make the Crust
Preheat your oven to 350°F. In a bowl, mix chopped pecans, softened butter, brown sugar, and a pinch of salt. Press this nutty goodness into a 9-inch pie dish to form a crust. Bake for 10 minutes until golden and fragrant, then let it cool.
(Pro tip: If you have extra crust mixture, sprinkle it on top of oatmeal or yogurt in the morning. You’re welcome.)
Step 2: Whip Up That Butterscotch Filling
In a medium saucepan over medium heat, whisk together brown sugar, cornstarch, flour, butter, and salt. Once melted and bubbly, slowly pour in the condensed milk mixture, whisking like your life depends on it.
After a few minutes, when the mixture thickens, remove from heat and stir in the beaten egg yolks. Keep stirring (yes, your arm might get a mini workout), then return to heat for another 2 minutes.
Remove from heat, add vanilla extract, and pour this golden goodness into your pecan crust. Let it cool to room temperature before chilling in the fridge for at least 2 hours.
Step 3: Add the Finishing Touches
Right before serving, pile on the whipped cream. Make it pretty. Maybe add a little caramel drizzle if you’re feeling fancy. And then? Slice, serve, and prepare for compliments.
Cooking Tips for the Best Butterscotch Pie
⭐ Patience is key: Don’t rush the cooling process—this pie needs time to set.
⭐ Crust variation: Not a fan of pecans? Swap in a graham cracker crust or even a flaky pastry crust.
⭐ Want a deeper butterscotch flavor?
Toast your sugar before adding the liquid ingredients. It gives the pie an extra caramelized richness.
Q: Can I make this ahead of time?
A: Absolutely! This pie actually tastes better after a night in the fridge, making it the perfect make-ahead dessert.
Q: Can I substitute the condensed milk?
A: You can use heavy cream instead, but the condensed milk gives it that extra sweetness and richness.
Q: How should I store leftovers?
A: Keep it covered in the fridge for up to 3 days. But let’s be real—it won’t last that long.
A Sweet Ending
If you’re anything like me, there’s something deeply satisfying about a recipe that feels like home. Whether you’re indulging in devotional websites for a bit of spiritual nourishment or baking up this butterscotch beauty, the goal is the same—comfort, warmth, and a reminder of life’s simple joys.
So, grab your fork, take a bite, and savor the moment. Because in the wise words of Dolly herself, “If you want the rainbow, you gotta put up with the rain.” And if you want the perfect pie? Well, you just gotta whip up a little butterscotch magic.
Now go forth and bake, y’all!
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Dolly Parton Butterscotch Pie: The best and quick recipe
This Dolly Parton Butterscotch Pie is rich, creamy, and packed with deep caramelized flavors, all nestled in a crunchy pecan crust. Perfect for family gatherings, potlucks, or whenever you need a little extra sweetness in your life! 🥧✨
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
Ingredients
Crust:
- 1–¾ cups chopped pecans
- 3 tablespoons unsalted butter, softened
- 3 tablespoons light brown sugar
- ¼ teaspoon salt (optional)
Filling:
- 1 cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 tablespoons 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 for topping
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine chopped pecans, softened butter, brown sugar, and salt (if using).
- Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly.
- Bake for 10 minutes or until golden brown and fragrant. Remove from oven and let cool.
Step 2: Make the Butterscotch Filling
- In a medium saucepan over medium heat, whisk together brown sugar, cornstarch, flour, butter, and salt.
- Once melted and bubbly, slowly pour in the condensed milk-water mixture, whisking continuously.
- Keep stirring for 3-5 minutes until the mixture thickens.
- Remove from heat and slowly stir in beaten egg yolks, whisking continuously to prevent scrambling.
- Return to heat for 2 more minutes, stirring constantly.
- Remove from heat, add vanilla extract, and stir well.
- Pour the butterscotch filling into the cooled pecan crust.
Step 3: Chill & Serve
- Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to set.
- Before serving, top with whipped cream and enjoy!
Notes
⭐ Patience is key: The longer the pie chills, the better the texture. Overnight is ideal!
⭐ Crust Swap: Not a fan of pecans? A graham cracker crust works just as well.
⭐ Want an extra caramelized flavor? Try lightly toasting the brown sugar in the pan before adding the liquids.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop & Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
