Hey y'all! If you’re in the mood for a taste of pure Southern comfort, Dolly Parton’s Creamy Butterscotch Pie is calling your name. With a buttery, flaky crust and a silky-smooth butterscotch filling, this classic pie is as sweet and golden as Dolly herself! Whether it’s for a holiday meal, Sunday supper, or just because you need a little extra sweetness in your life, this pie never fails to impress. Let’s get cooking!

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Why You'll Love This

Incredibly creamy, melt-in-your-mouth butterscotch filling that will wow your guests.
Simple ingredients easily found in any grocery store.
Perfect for make-ahead entertaining and potlucks.
Versatile—you can top it with whipped cream, meringue, or enjoy as is!
Nostalgic, old-fashioned flavor just like home.

Ingredients

1 (9-inch) pre-baked pie crust (homemade or store-bought)
1 cup packed light brown sugar
⅓ cup cornstarch
½ teaspoon salt
2 cups whole milk
½ cup heavy cream
4 large egg yolks
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
Whipped cream, for topping (optional)
Butterscotch chips or pecans, for garnish (optional)

Directions

Step 1: Prepare the Pie Crust

If using homemade or store-bought dough, roll out and fit into a 9-inch pie plate. Bake according to package or recipe instructions and let cool.

Step 2: Make the Butterscotch Filling

In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually whisk in the milk and heavy cream until smooth.
Place saucepan over medium heat, stirring often, until mixture begins to thicken and bubble, about 7–9 minutes.

Step 3: Temper the Egg Yolks

In a medium bowl, whisk egg yolks. Slowly pour about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to temper, then pour the egg mixture back into the pan.

Step 4: Finish the Filling

Continue to cook over medium-low heat, stirring constantly, until thick and pudding-like, about 2–3 more minutes. Remove from heat and stir in butter and vanilla extract until melted and smooth.

Step 5: Assemble and Cool

Pour the creamy butterscotch filling into the cooled, pre-baked crust. Smooth the top with a spatula.
Press a piece of plastic wrap directly on the pie filling’s surface to prevent a skin from forming. Refrigerate until completely chilled and set, at least 4 hours or overnight.

Step 6: Serve and Enjoy

Before serving, top with whipped cream and a sprinkle of butterscotch chips or toasted pecans, if desired. Slice and savor every sweet bite!

Notes

For best texture, be sure to refrigerate the pie for a minimum of 4 hours before slicing.
If you prefer a lighter version, you can use half-and-half in place of heavy cream.
To avoid lumps in your filling, whisk constantly and don’t let the mixture boil rapidly.

Variations

Meringue-topped: Spread a fluffy meringue on top and brown under the broiler.
Chocolate Drizzle: Swirl melted chocolate over the whipped cream topping.
Nutty Crunch: Add a layer of chopped toasted pecans to the bottom of the crust before pouring in the filling.

Required Equipment

9-inch pie plate
Medium saucepan
Whisk
Mixing bowls
Plastic wrap
Spatula

Storage Instructions

Store covered in the refrigerator for up to 3 days. For best texture, keep plastic wrap pressed directly against the surface. Do not freeze, as the custard may separate.

Serving Recommendations

Pair each slice with a hot cup of coffee or sweet tea.
Delicious with a scoop of vanilla bean ice cream on the side.
Ideal for potlucks, holiday gatherings, or a cozy weeknight dessert.

Pro Tips

Use whole milk for a rich, creamy texture that sets perfectly.
After pouring the filling into the crust, tap the pie gently on the counter to remove any air bubbles.
Let the pie cool at room temperature before refrigerating to prevent excess condensation.

FAQ

Can I use dark brown sugar instead of light?: Yes, but it will yield a deeper molasses flavor and darker color.
Can I make this pie ahead of time?: Absolutely! Prepare it a day in advance and keep refrigerated until serving.
Is it possible to make this gluten-free?: Yes, use a gluten-free pie crust—no need to adjust the filling as it's naturally gluten-free!